80CRV2 High Carbon Steel Forge Finish Deba
This kitchen knife was made in the style of one of my favorite Japanese knives. The deba is made to break fish down from start to finish. From filleting to skinning fillets, or splitting bones, these blades are so useful. Debas typically have a steep single bevel on the right face of the blade, and a concave ground left face or back side. This enables the knife to practically scoop the meat off of the bones. This type of blade would also be good to clean chickens.
Best suited for a sushi chef or someone who cleans a lot of fish.
It was forged from 80CRV2 bar stock, a steel know for toughness, leaving the forge marks on the face of the blade to show the chaotic making process.
Care: Carbon steel is a little different from stainless steel. It develops a patina and is prone to rust. Always clean and dry it right after use, especially when cutting anything acidic. Hand wash and hand dry only before putting it away. NOT DISHWASHER SAFE!
I typically like to include a wooden scabbard or saya with each knife but due to a current injury, this knife will not come with one at this time. If you purchase and you’re interested in a saya, I can make one in the future.
80CRV2 steel, Honduran rosewood handle, black dyed cowhide spacer, stoneware ceramic ferrule.
This kitchen knife was made in the style of one of my favorite Japanese knives. The deba is made to break fish down from start to finish. From filleting to skinning fillets, or splitting bones, these blades are so useful. Debas typically have a steep single bevel on the right face of the blade, and a concave ground left face or back side. This enables the knife to practically scoop the meat off of the bones. This type of blade would also be good to clean chickens.
Best suited for a sushi chef or someone who cleans a lot of fish.
It was forged from 80CRV2 bar stock, a steel know for toughness, leaving the forge marks on the face of the blade to show the chaotic making process.
Care: Carbon steel is a little different from stainless steel. It develops a patina and is prone to rust. Always clean and dry it right after use, especially when cutting anything acidic. Hand wash and hand dry only before putting it away. NOT DISHWASHER SAFE!
I typically like to include a wooden scabbard or saya with each knife but due to a current injury, this knife will not come with one at this time. If you purchase and you’re interested in a saya, I can make one in the future.
80CRV2 steel, Honduran rosewood handle, black dyed cowhide spacer, stoneware ceramic ferrule.
This kitchen knife was made in the style of one of my favorite Japanese knives. The deba is made to break fish down from start to finish. From filleting to skinning fillets, or splitting bones, these blades are so useful. Debas typically have a steep single bevel on the right face of the blade, and a concave ground left face or back side. This enables the knife to practically scoop the meat off of the bones. This type of blade would also be good to clean chickens.
Best suited for a sushi chef or someone who cleans a lot of fish.
It was forged from 80CRV2 bar stock, a steel know for toughness, leaving the forge marks on the face of the blade to show the chaotic making process.
Care: Carbon steel is a little different from stainless steel. It develops a patina and is prone to rust. Always clean and dry it right after use, especially when cutting anything acidic. Hand wash and hand dry only before putting it away. NOT DISHWASHER SAFE!
I typically like to include a wooden scabbard or saya with each knife but due to a current injury, this knife will not come with one at this time. If you purchase and you’re interested in a saya, I can make one in the future.
80CRV2 steel, Honduran rosewood handle, black dyed cowhide spacer, stoneware ceramic ferrule.
If the buyer would like to have a saya or sheath made, the cost is $60, or more if a specific wood is desired. This cost is usually included with the knife. It has already been subtracted.