Tsunehisa Deba 150mm (5.9")
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A medium-sized Deba aimed at fish lovers and especially professional chefs. The single beveled blade (right-handed users only!) is 6.5 mm (2.3") thick and 150 mm (5.9") long, therefore suitable for filleting medium-sized fish.
The blade consists of 2 layers of steel - the harder steel AUS-8 (58 HRC) and a layer of softer stainless steel (SUS405) are forge welded together in what is known as "nimai" construction. The knife is very easy to maintain and great for grinding on water stones.
The knife has a minimalistic polished blade and is fitted with a traditional Japanese (Wa) handle made of Rosewood with a darker wood ferrule.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
The steel used for the blade of this knife was made in Aichi Steel Plant, Japan. This is an entry grade Japanese steel used in manufacturing kitchen knives. The AUS-8 has slightly less carbon, is rust resistant, excellent for sharpening. Hardness around 58 HRC, meaning it is a slightly softer steel, but of high quality nonetheless.
Composition: Carbon (C) 0.7-0.75%, Chromium (Cr) 13-14.50%, Vanadium 0.10-0.26%, Molybdenum (Mo) 0.10-0.30%
Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.
|Hardness (HRC scale):||58|
|Blade length:||150mm (5.9")|
|Spine thickness:||6.5mm (2.6")|
|Handle type / wood:||Japanese / Rosewood|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
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