Deba

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Deba Coltello da cucina giapponese Hideo Kitaoka 11 Layered Shirogami CN1203 16.5cm
Deba Coltello da cucina giapponese Hideo Kitaoka 11 Layered Shirogami 16.5cm CN1203
Custom Deba knife 165 mm. Handmade by Mr. Hideo Kitaoka. Shirogami steel, 11 layers. Blade is sharpened on one side. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
183,27 €

In magazzino

Deba Japanese kitchen knife Hideo Kitaoka 11 Shirogami Layers
Deba Coltello da cucina giapponese Hideo Kitaoka 11 Shirogami Layers 21cm CN-4205
Deba fish knife by Mr. Hideo Kitaoka with the blade made of 11 layers of a great Shirogami carbon steel. This 0,5 kg heavy deba knife has 21 cm blade. Handle made of a natural rosenwood. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
257,26 €

In magazzino

Japanese kitchen knife Deba Ittetsu Forge-welded Shirogami 2 IJF-15112 24cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 24cm IJF-15112
Large Deba knife by Ittetsu has 240 mm forge-welded blade made of Shirogami #2 carbon steel.  Weight is 700 g. The oval shaped handle is made of magnolia wood.  Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discoloration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
282,26 €

In magazzino

Japanese kitchen knife Deba Ittetsu Forge-welded Shirogami 2 for left-handed IJF-15108L 18cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 for left-handed 18cm IJF-15108L
 This Deba knife is made for left-handed. Knife has 180 mm forge-welded blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood.  Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discoloration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
195,22 €

In magazzino

Deba Japanese kitchen knife Ittetsu Forge-welded Shirogami 2 for left-handed IJF-11108L 18cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 for left-handed 18cm IJF-11108L
 Ittetsu Deba knife IJF-11108L with 180 mm forge-welded blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. The blade is single bevel and this model is made for left-handed. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discoloration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
161,29 €

In magazzino

Deba Japanese kitchen knife Tojiro Zen FD-571 15.5cm
Deba Coltello da cucina giapponese TOJIRO Zen 15.5cm FD-571
Traditional Deba. The essence of “Tojiro”, fusion of Japanese-style sticking to the keenness and Western-style. This is a standard series with basic functions of Japanese-style knives have been cultivated in their mind by working hard. Edging is the sharpness is the same as upper grade’s even if this is a standard series. Please feel Japanese knife culture close to you.
92,74 €

In magazzino

Deba Japanese kitchen knife Ittetsu Forge-welded Shirogami 2 IJF-15108 18cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 18cm IJF-15108
 This Deba knife by Ittetsu has 180 mm forge-welded blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood.  Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discoloration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
136,29 €

In magazzino

Deba Japanese kitchen knife Ittetsu Forge-welded Shirogami 2 IJF-15107 16.5cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 16.5cm IJF-15107
 Ittetsu Deba knife with 165 mm forge-welded blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood.  Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discoloration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
120,16 €

In magazzino

Deba Japanese kitchen knife Ittetsu Forge-welded Shirogami 2 IJF-15106 15cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 15cm IJF-15106
 Ittetsu Deba knife with 150 mm forge-welded blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood.  Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discoloration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
112,10 €

In magazzino

Deba Japanese kitchen knife Ittetsu IJF-11112 24cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 24cm IJF-11112
The japanese kitchen knife Ittetsu Deba IJF-11112 with 240 mm polished blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. The blade is single bevel. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
201,61 €

In magazzino

Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11108 18cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 18cm IJF-11108
The japanese kitchen knife Ittetsu Deba IJF-11108 with 180 mm forge-welded blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. The blade is single bevel. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
112,90 €

In magazzino

Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11106 15cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 15cm IJF-11106
Coltello da cucina giapponese Ittetsu Deba IJF-11106 con lama forgiata e saldata da 150 mm in acciaio al carbonio Shirogami #2. Il manico ovale è in legno di magnolia. La lama è a bisello singolo. L'acciaio al carbonio è soggetto a ruggine e deve essere mantenuto asciutto e pulito in ogni momento per evitare ossidazione e scolorimento. Lavare a mano con acqua tiepida e asciugare con un panno. I coltelli Ittetsu sono realizzati a mano nella città di Echizen, in Giappone.
102,79 €

In magazzino

Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11104 12cm
Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 12cm IJF-11104
Coltello da cucina giapponese Ittetsu Deba IJF-11104 con lama forgiata e saldata da 120 mm in acciaio al carbonio Shirogami #2. Questo deba è utilizzato per piccoli pesci, carne e verdure. Il manico ovale è in legno di magnolia. La lama è a bisello singolo. L'acciaio al carbonio è soggetto a ruggine e deve essere mantenuto asciutto e pulito in ogni momento per evitare ossidazione e scolorimento. Lavare a mano con acqua tiepida e asciugare con un panno. I coltelli Ittetsu sono realizzati a mano nella città di Echizen, in Giappone.
94,82 €

In magazzino

Coltello da cucina giapponese Ittetsu Uraoshi Ajikiri Stamped IJS-11102 12cm
Coltello da cucina giapponese Ittetsu Uraoshi Ajikiri Stamped 12cm IJS-11102
Japanese kitchen knife Ittetsu Uraoshi Ajikiri IJS-11102 with 120 mm polished blade made of Shirogami #2 carbon steel. Ajikiri is used for small fish, meat and vegetable. The oval shaped handle is made of magnolia wood. The blade is single bevel Uraoshi. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
59,68 €

In magazzino

Deba Coltello da cucina giapponese TOJIRO PRO SD for Left-Handed F-636L 16.5cm
Deba Coltello da cucina giapponese TOJIRO PRO SD for Left-Handed 16.5cm F-636L
With a VG10 as core steel, clad by 13-chrome stainless steel, Tojiro Pro SD Deba has achieved both professional sharpness and easy maintenance. Special version for left-handed. Followed by traditional Japanese wood handle, its handle is asymmetric D-shaped. It is hygienic all-stainless steel with tornado texture on one side that brings anti-slip effect and comfortably support your cooking. Weight 250 g. 
248,39 €

In magazzino

Deba Japanese kitchen knife Tojiro Aogami F-977 18cm - 1
Deba Coltello da cucina giapponese TOJIRO Aogami 18cm F-977
Tojiro Aogami Deba Knife with 180 mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Affectionate back side with rounded edge. Weight of Tojiro Aogami Deba F-977 knife is 315 g. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
308,87 €

In magazzino

Deba Japanese kitchen knife Tojiro Aogami F-976 16.5cm - 1
Deba Coltello da cucina giapponese TOJIRO Aogami 16.5cm F-976
Tojiro Aogami Deba Knife with 165 mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Blade of Tojiro Aogami Deba F-976 is single bevel for right-handed. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Affectionate back side with rounded edge. Weight of Tojiro Aogami Deba F-976 knife is 270 g. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
263,70 €

In magazzino

Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 04378 12cm - 1
Deba Coltello da cucina giapponese Sakai Takayuki Ajikiri Inox 12cm 04378
Japanese Sakai Takayuki Ajikiri  Inox knife with  12cm  blade. Ajikiri or Ko-Deba commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish, particularly Aji (Japanese horse mackerel) - hence the alternative name of Aji-deba, or Aji-kiri. However, it is just as adept at dealing with small freshwater fish, such as trout. The Ko-deba is useful knife for home cooks that prefer to clean and fillet the smaller sizes of fish themselves, rather than buy fish which have already been filleted.  Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  This Sakai Takayuki Ajikiri knife is easy to sharpen and recommended for business and home use. 
72,58 €

In magazzino

Deba Japanese kitchen knife Tojiro Hammered Black F-1077 21cm
Coltello da cucina giapponese Deba TOJIRO Hammered Black 21cm F-1077
Coltello tradizionale giapponese Tojiro Hammered Black Deba. Lunghezza lama: 21 cm. Il Deba è un coltello giapponese con affilatura a un solo filo. Viene utilizzato principalmente per sfilettare il pesce. Grazie alla sua lama pesante, rimuove facilmente pinne, teste e altre parti anche di pesci di grandi dimensioni come il salmone. Il coltello Tojiro Hammered Black Deba è realizzato in acciaio ad alto tenore di carbonio. Ha una finitura nera. Non è lavabile in lavastoviglie.
185,48 €

In magazzino

Deba Japanese kitchen knife Tojiro Zen FD-570 11.5cm - 1
Deba Coltello da cucina giapponese TOJIRO Zen 11.5cm FD-570
Traditional Mini Deba. The essence of “Tojiro”, fusion of Japanese-style sticking to the keenness and Western-style. This is a standard series with basic functions of Japanese-style knives have been cultivated in their mind by working hard. Edging is the sharpness is the same as upper grade’s even if this is a standard series. Please feel Japanese knife culture close to you.
77,42 €

In magazzino

Deba Japanese kitchen knife Hideo Kitaoka 11 Layered Shirogami CN-4203 15cm
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Coltello da cucina giapponese Deba Hideo Kitaoka 11 Layered Shirogami 15cm CN-4202
Custom Deba knife 150 mm. Handmade by Mr. Hideo Kitaoka. Shirogami steel, 11 layers. Blade is sharpened on one side. Handle made from Japanese rosewood, which has good water resistance and smooth surface. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
167,33 €

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Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11107 16.5cm
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Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 16.5cm IJF-11107
The japanese kitchen knife Ittetsu Deba IJF-11107 with 165 mm forge-welded blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. The blade is single bevel. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
104,03 €

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Japanese kitchen knife Daisuke Nishida Funayuki DN-11211 16.5cm
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Coltello da cucina giapponese Daisuke Nishida Funayuki 16.5cm DN-11211
The Funayuki DN-11211 knife is forged by Daisuke Nishida and is one of the greatest, magnificent examples of Japanese knives. Funayuki was originally used by fishermen to prepare meals at sea. This is a universal knife, it is equally convenient for them to butcher medium-sized fish, butcher its fillet and cut vegetables. Funayuki combines the look of a deba, a nakiri, and a yanagiba. Blade 165 mm is made of carbon steel Shirogami No. 1 by forge welding with a black coating. The Daisuke Nishida Funayuki has an octagonal walnut handle with a maple ring. The bolster is made of Macassar ebony wood. This knife cannot be washed in the dishwasher. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Daisuke Nishida knives due to handmade may differ slightly from those shown in the photos and sizes. Weight 240 gr.
137,10 €

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Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11110 21cm
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Deba Coltello da cucina giapponese Ittetsu Forge-welded Shirogami 2 21cm IJF-11110
The japanese kitchen knife Ittetsu Deba IJF-11110 with 210 mm polished blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. The blade is single bevel. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
192,74 €

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Deba (Deba Bocho) si traduce come "coltello spesso". Fedele al suo nome, è un coltello pesante con una lama spessa fino a 6-8 mm. Il Deba ha un'affilatura unilaterale ed è stato originariamente creato per tagliare il pesce: la lama spessa è progettata per tagliare teste e code, la punta stretta è per squarciare il ventre. In Giappone, gli chef usano il Deba per tagliare, sfilettare e affettare le carcasse di pesce in pochi secondi.

La lunghezza della lama di un Deba è solitamente compresa tra 150 e 210 mm. Più lunga è la lama, più spessa è e più pesante è il coltello. A volte il peso di un Deba raggiunge il chilogrammo. Grazie al suo spessore e alla sua robustezza, il coltello è adatto a pesci densi e parti ossee, ma rimane sufficientemente affilato per lavori di filigrana. Esiste anche l'"Ai-Deba", una versione più leggera e sottile, e il "Ko-Deba" compatto. Entrambe le opzioni sono adatte a pesci di piccole dimensioni.

Tutti i coltelli deba sono dotati del tradizionale manico giapponese wa e sono solitamente realizzati in acciaio ad alto tenore di carbonio. Pertanto, questi coltelli non sono lavabili in lavastoviglie. Lavare a mano e asciugare subito dopo l'uso.

Oltre al taglio del pesce, il deba può essere utilizzato anche per tagliare carne e pollame. Non utilizzare questo coltello per carne e pollame con lische: il filo sottile resiste solo alle lische di pesce e, se si cerca di tagliare lische più dure o cibi congelati, potrebbe rompersi.

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