Kikuichi Kasumitogi Deba

A Deba is a traditional Japanese knife designed specifically for butchery and fish preparation. Its thick, sturdy blade is perfect for filleting fish and cutting through small bones, though it should not be used on large frozen items or heavy bones.

White #3 carbon steel is prized for its ability to take a very sharp edge, but it is reactive, meaning it can rust if left wet. You must hand wash and dry the blade immediately after each use and apply a light coat of oil if storing it for an extended period.

White #3 carbon steel is slightly softer than other high-end alloys, which makes it much easier to sharpen on whetstones. It is a forgiving steel that allows you to refine your sharpening technique without the frustration of working with extremely hard, wear-resistant metals.

Yes, single-bevel knives are designed to be used by right-handed users. The geometry of the blade pushes food away from the knife, which helps create clean, precise slices, but it does require a bit of practice to master the angle compared to a standard double-bevel chef's knife.

No, this knife is not dishwasher safe. The high-carbon steel blade will rust and the wooden handle can crack or warp under the heat and moisture of a dishwasher cycle; always hand wash and dry it immediately.