The Wasabi Deba is single bevelled knife with a thick spine and strong wide blade used to clean, fillet, and behead whole fish.
The Kai’s Wasabi series has its origins in Japanese communal kitchens.
When using the correct technique, the Wasabi Deba is a very versatile knife. The significant weight and sturdy heel section of the blade can be used to cut or chop through the bones of fish, and the thin blade tip is suitable for fine work during filleting.
All Wasabi blades are made of corrosion-resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed look. The knife is completed with a smooth, water-resistant black polypropylene handle impregnated with bamboo powder, providing a good grip and giving it a contemporary look and feel.
Features:
- Blade Length: 21cm
- Hand-sharpened 16° blade
- Made with high carbon 1K6 stainless steel
- The handle is made from smooth black polypropylene
- Handcrafted in Japan
Use & Care:
One aspect of caring for your knives is maintaining the edge and sharpening when needed, but how you use them daily is just as important.
Cutting Technique:
- Use a smooth, slicing motion – never up-and-down chopping, piercing or stabbing (unless using a Kai knife designed for this, e.g. Seki Magoroku Shoso Deba, heel only).
- Think of using a handsaw: push forward and down, then pull back towards your body.
- Avoid using Shun knives on hard materials such as bones, joints, frozen foods, or very hard vegetables like pumpkin.
- Do not apply sideways force or twisting to the blade, as this can cause chips or cracks.
Cutting Surface:
- Use wood, wood composite, or polyethylene cutting boards to protect your blade’s edge.
- Avoid tile, ceramic, marble, granite, or glass boards – these will damage your knives quickly.
Cleaning:
- Always hand wash with mild dish soap (avoid citrus-based soaps).
- Rinse and towel dry immediately, then let air dry briefly before storing.
- Never leave your knife sitting in a sink or submerged in water.
Storage:
- Store knives safely in a block, sheath, knife case, in-drawer tray, or on a magnetic wall holder.
- Do not leave knives unsheathed in a drawer – this can damage blades and pose a safety risk.
Sharpening & Honing:
- Hone weekly with a Shun Honing Steel to maintain edge sharpness.
- Use a Shun or Seki Magoroku Whetstone when sharpening is required.
- Alternatively, have your knives sharpened professionally.
As your Kai Shun retailer, Chefs Complements can recommend professional sharpeners or advise you on sharpening services.
Following these simple tips will ensure your Kai knives are always ready to use and will continue to be enjoyed for many years to come. For more detailed information on care for your knife, please head to the “Use & Care“.
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