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The Bunmei 16.5cm Deba Knife is a pointed-blade Japanese kitchen knife used mainly for cutting fish, and also for cutting meat and poultry. It is Ideal for heavy tasks but Deba knives should not be used to cut thick bones. The Deba Knife features only a single bevel which allows precise deep cuts into the meat. The special shape of the blade of a Deba knife allows you to use each part for a specific purpose; Cutting small bones with the heel (the part near the handle), slicing with the centre of the edge and boning with the tip of the knife. The Deba knife is one of the more popular styles of Japanese knives and has been produced for around 150 years. The Bunmei Deba also comes in a 19.5cm blade for larger-size tasks.
Bunmei Japanese traditional kitchen knives are made by Yoshikin in Japan, the makers of renowned GLOBAL knives. Each knife is handmade using high carbon Molybdenum/Vanadium Stainless Steel giving the knife excellent edge retention. At first glance, these knives radiate a typical Japanese vibe with its slip-resistant wooden handle and black collar. The Bunmei range includes both traditional Japanese blades that are ground on one side of the blade only, as well as a selection of the best selling Western-style blades that we all know and love. Bunmei knives are more blade heavy with no bolster and only a partial tang. This is typical of all traditional Japanese knives.
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