KAI Wasabi Deba Knife 15 cm
Traditional deba knife for clean and precise fish filleting
Professional fishmongers and sushi chefs require dedicated heft and an acute edge when processing whole catches. This specialist knife delivers the authority needed to work closely along fish spines and sever joints without tearing delicate flesh, making clean fish preparation fast and effortless.
Daido 1K6 steel for clean fish preparation
Forged in Japan, the 15 cm blade is crafted from high-carbon Daido 1K6 stainless steel hardened to 58 HRC. Ground with an asymmetric single bevel for right-handed use, the polished blade glides smoothly along bone structures to maximise yield on every fillet.
Moulded polypropylene handle for seamless kitchen hygiene
The moisture-resistant handle incorporates polypropylene with bamboo powder to ensure a secure, natural grip during repetitive prep tasks. Because the handle is permanently moulded directly around the steel tang, it leaves no gaps or seams where food particles and moisture can accumulate.
To preserve the delicate single-bevel edge and high-carbon steel composition, clean this knife exclusively by hand washing and dry it immediately after contact with acidic ingredients.
Key features:
- 15 cm blade length – compact control when breaking down fish
- Daido 1K6 stainless steel – corrosion-resistant alloy with lasting edge retention
- 58 HRC core hardness – reliable durability through intensive kitchen service
- Single-bevel cutting edge – surgical slicing accuracy for right-handed professionals
- Permanently moulded handle – prevents dirt accumulation for optimal hygiene
- Polypropylene and bamboo composite – water-resistant grip ensuring dependable handling
- Hand-wash care routine – protects edge sharpness and blade geometry
Fishmongers, sushi chefs, and dedicated culinary professionals rely on this tool at the prep station for portioning fish and dressing poultry joints with effortless control.
