This classic Japanese culinary knife is most often used to process fish and poultry. It combines some of the functions of a cleaver with some of the functions of a chef’s knife.
The deba is used to fillet fish, cut through small bones and skin, bone poultry, and cut meat. The Shun Classic Pro 8.25-in. Deba is a full-sized deba with a wide blade, dropped point, and a curved belly. Sharpened on a single side of the blade, it is nimble and precise and can handle most of the same tasks as a chef’s knife. The traditional single-bevel design with a slightly hollow-ground back helps keep delicate foods intact and enables them to release quickly from the blade.
The Shun Classic Pro 8.25-in. Deba is part of the Shun Classic Pro line of traditional Japanese blade shapes. Because nothing compares to the scalpel-like precision of a single-bevel, the Shun Classic Pro line features single-bevel blades in pure VG10 stainless steel with sharp chisel edges and comfortable D-shaped PakkaWood handles. With their dramatic, graffiti-etched blades, these knives are visually striking as well. The etched design on the blade—different for each blade style—is similar to etching found on custom Japanese knives and used to identify the blade’s maker. Blade backs are gently hollow ground, creating a tiny air pocket between blade and food so the knife glides through each task with quick precision. Sharpening on a whetstone is practically effortless.
The Shun Classic Pro Deba is most often used to process fish and poultry, but also handles many of the same tasks as a chef’s knife
Hand-sharpened 16° single-bevel blade
Handle: D-shaped ebony PakkaWood®
Blade length: 8.25 in. (20.9 cm)
Beautiful graffiti-etched blades
Handcrafted in Japan