Tadafusa Nashiji Deba Knife 10.5cm - pakkawood handle

The Tadafusa Nashiji Deba Knife is a great demonstration of Japanese quality!

Ideal for cutting fish and preparing precise fish fillets - great cutting performance

Knife forged by hand by true Japanese craftsmen - great tradition

Strong blade made of high-carbon Blue Steel with a 61 HRC hardness rating

Beautiful Handle made of pakka wood + synthetic black bolster

Made in Niigata, Japan

£99.90

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  • Tadafusa Nashiji Deba Knife 10.5cm - pakkawood handle
  • Tadafusa Nashiji Deba Knife 10.5cm - pakkawood handle
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Data sheet

  • Material : Blue steel
  • Handle : Pakka
  • Dishwasher safe: No
  • Made in : Japan
  • Size : 10.5

More info

If you are passionate about truly authentic Japanese kitchen knives, you will surely love all the Tadafusa knives available on our website ! These knives are a clear representation of the old, traditional know-how of Japanese craftsmen in the field of cutlery. Manufactured by hand, these knives are characterised by beautiful designs and superb blades with extraordinary cutting performance.

You could be a witness of the impressive Japanese quality with the Tadafusa Nashiji Deba Knife. This top-quality knife is your best option for cutting fish. This type of knife is indeed the Japanese fish knife par excellence. Whether you need to behead the fish or  to prepare fish fillets, this deba knife will prove to be best tool for the job.

The characteristics that make this knife so special are the following:

- With a length of 10.5cm, the blade is made of Blue Steel, which has a special composition that is rich in carbon, chromium and tungsten. As the carbon content is about 1.2%, a very high level compared to the average of 0.5 to 1% for the Western and Japanese blades, the blade becomes very solid.

- On top of the Blue Steel core there is a layer of soft stainless steel, and this combination of types of steel results advantageous for the blade. If the Blue Steel is hard and less concentrated in chrome, the mild stainless steel is therefore more flexible and more resistant to corrosion. This will be the perfect combination of strength and sharpness, and stainless and flexibility properties. The overlapping layers are visible on the bottom of the cutting edge creating a beautiful damascus effect.

- This blade receives heat treatments (switching from a high to a very low temperature) that allow it to reach an average hardness of about 61 HRC. This high level of hardness ensures a durable sharp edge, and therefore more spaced sharpening. Due to its rigidity, carbon-rich steel blades are particularly easier to sharpen.

- The handle is made of pakka wood, which is a top-quality composite material that is the result of the combination between resin and wood. It is highly resistant and it has anti-bacterial properties that chefs and home cooks appreciate. 

- Finally, the black synthetic bolster provides a perfect junction between the blade and handle. In addition, it also contributes to the beautiful and original look of the knife, because its black colour makes nice contrast between the colour of the wood handle and the colour of the steel blade.

It is very clear that this isn't just another kitchen knife. Here, we are in presence of a true masterpiece that will revolutionize your cooking routine and will make you fall in love with Japanese cutlery. However, such knife of high quality requires a good level of care in order to preserve its beauty and quality for a long time. The most important tips for the care of this knife are: 1) always wash it by hand and dry it immediately, and 2) sharpen it (when necessary) only with whetstones that have grains above 1000.

You can find more outstanding knives like this one in the great selection of Tadafusa Japanese knives that we have available for your here at MyChefKnives !