Knives
HKR-8ADE_SS.jpg
Korin Stain Resistant Deba
List Price: $
Price per Item: $215.00 – $267.00
  
  
  
    
 
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Korin Stain Resistant Deba
Item #: HKR-8ADE
Size:
Style: Fish & Butcher Knife
Specifications

Style

Deba

Steel Type

8A Austrian Stain-Resistant Steel

Classification

N/A

Saya Cover

Not Included

Blade

Single Edge

Blade Length

5.9" (150mm), 6.4” (165mm), 7.0” (180mm)

Handle Material

Magnolia Wood

Bolster Material

Water Buffalo
(Bolsters are made from natural horn therefore colors may vary)

*HRc

59-60

* Hardness Rockwell C scale

For Left-Handed Customer

  • Only right handed knives are available for this product. We apologize for the inconvenience.

Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

- As seen on Edible Brooklyn, November 2013

- As seen on The Kitchn, May 2013

- As seen on Details, April 2013

The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used by slamming down the knife like a cleaver. For the best results, please put pressure on the spine of the knife to put clean and precise cuts.

Originated in Kansai (Osaka) region of Japan.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
  • Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
  • Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
  • We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
  • It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.




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