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The Deba is used in Japanese cuisine as a traditional cleaver. This sturdy, heavy knife has a strong, wide single-edged blade. The front part of the blade is mainly used for filleting fish. The back part is stronger and is used, among other things, for cutting small chicken or fish bones.
The polished blades of the Wasabi Black series are made of the new technology, corrosion-resistant 6A/1K6 steel and are particularly resistant to rust due to their high chromium content. It is a classic type of stainless steel. The high carbon content provides better edge retention.
The length of the blade is 10.5 cm.
The black plastic handle is water-resistant and consequently very sturdy. Its shape provides a pleasant, natural feel thanks to the addition of bamboo powder.
The length of the handle is 12.5 cm.
It is recommended to perform cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher, but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or strop.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.
It is also advisable to sharpen your knives with a professional occasionally, to fix any possible damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
I have 2 Wasabi knives, this one and a Santoku, and the factory sharpening is flawless on both.
They are single-sided and very sharp.
Very thick and sturdy, this has its pros and cons depending on the task you have to do.
I have nothing negative to say, I enjoy using it.
Of course, single-sided knives tend to lean towards one side.
If you're cutting on the edge, for example, a cucumber, its cutting is perfect.
If you want to cut a zucchini exactly in the middle, things get complicated.
A chef's knife or a Santoku is the most suitable general-purpose knife.
Its size means that my wife doesn't want to use it and you certainly won't take it out of the drawer just to cut a tomato because washing and wiping are too much for that.
I do it because that's how I like it.
Its large surface helps you transfer everything you've cut to a plate with just one movement.
Its sharpening is exclusively for experts.
It is a knife for filleting fish and breaking the fish's spine, and in Greece, we don't fillet fish, we cook them whole.
So it's a purchase for knife enthusiasts and not guided by logic.
I bought more than I expected with this knife but...
...I didn't need it, probably neither do you.
Since most of us are kitchen amateurs, logic doesn't fit and this is a bit of a fetish, I dare to say, an experience.
The price is a steal.
In conclusion:
If you're looking for the one and only knife for Greek cuisine, look for something else.
If you're a knife enthusiast, go for it and you will enjoy it.
It is sturdy. I think I am cutting slightly to the left. For the money it is sold, it is okay.
Verified purchase
Good knife. It will do the job in the kitchen, in a tavern.
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