Satake Sword Smith Deba Japanese Fish Filleting Knife - Robust Precision
The Satake Sword Smith Deba knife is a traditional Japanese kitchen knife with a solid, single-bevel blade that's exceptionally well-suited for processing fish and precise filleting, whilst preserving the texture of the meat. In Japan, it's also frequently used for breaking down poultry. However, it's important to note that this isn't a classic cleaver, so avoid using it for forceful blows. For cutting through bones, gentle pressure on the spine of the knife whilst making a quick, accurate cut will suffice. The sharp tip and short blade provide excellent control, which is particularly advantageous for working in tight spaces.
The knife's name comes from the Japanese word "deba" (出刃), meaning "to cut out", referring to its specific area of use. Deba knives have ancient roots, having been fundamental tools in Japanese culinary arts for centuries. During the Kamakura period (1185-1333), master craftsmen continuously perfected the blades of deba knives for even more efficient fish processing. They soon became indispensable tools in Japanese fish markets and households alike. The blade of a deba knife is typically 15-21 cm long and made from strong, thick steel. The tapered design of the blade allows for precise cutting and the easy separation of bones from meat. A characteristic feature of deba knives is their single-bevel sharpening, which provides outstanding control during cutting. The Satake Sword Smith Deba knife is a masterpiece of traditional Japanese forging, the perfect blend of robustness and precision.
Key Features:
- Satake Sword Smith Deba Japanese knife
- Ideal for filleting and processing fish
- Also suitable for breaking down poultry
- Strong, thick, single-bevel blade
- Excellent control for precise work
- Traditional Japanese quality
