Satake Sword Smith Deba Japanese Fish Filleting Knife - Robust Precision
The Satake Sword Smith Deba knife is a traditional Japanese kitchen knife, with its massive, single-bevel blade exceptionally suitable for processing fish and precise filleting, while preserving the texture of the meat. In Japan, it is also frequently used for breaking down poultry. However, it is important to note that this is not a classic cleaver, so avoid forceful impacts with it. For cutting through bones, applying gentle pressure to the back of the knife while making quick, precise cuts is sufficient. 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 specialized area of use. Deba knives have ancient roots, being fundamental tools in Japanese culinary art for centuries. During the Kamakura period (1185-1333), masters 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 deba knives is typically 15-21 cm long and made of strong, thick steel. The tapered design of the blade allows for precise cutting and easy separation of bones from meat. The 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 combination 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
