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Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for people who don't want to work with a delicate knife. The anti-bacterial handle ensures hygiene standards, and is ideal for working with fish or meat. The deba is a heavy knife for gutting and filleting fish, and removing the scales of smaller fish. The sharpness and weight of its durable thick blade lets you glide the knife along fish bones to separate the fillets, as well as cut through fish heads, fish ribs, even poultry. The deba is also ideal for chopping seafood or meat.
- Stain-resistant Inox blade
- Anti-bacterial plastic handle
- 18cm or 7 1/8 inch blade
- Single bevel blade (Japanese style)
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