Kanetsune Damascus 165mm Deba

Kanetsune deba - 165mm

This 165mm deba is an excellent knife for filleting, gutting and portioning raw fish. The deba is a traditional Japanese knife that has been used for centuries for this purpose. Because it is single sided, it is able to slice through the fish very accurately and cleanly.

Kanetsune Red Sandlewood Series

Produced by Kanetsune bladesmiths in Seki Japan. Kanetsune feature a range of traditional Japanese single bevelled knives made from high carbon white steel. The Red Sandlewood Series feature a beautiful 11 layer Damascus pattern, red sandalwood handles and a pakkawood bolster. The blade is hand sharpened to a fine edge. Kanetsune knives are presented in a black branded gift box. 

Kanetsune Seki Bladesmiths

Kanetsune is made in Seki Japan, the blade capital of the Orient. Kanetsune Seki is an inheritor of "Seki-den" - trade secrets of Japanese swordmaking that have been refined and strengthened over a long history of 800 years.

For incredibly beautiful knives, buy a Kanetsune Seki knife today.

Please note:

• This is a single bevel blade for right handed users only.
• The blade is made from carbon steel which may rust if not taken care of. Rust can be removed with rust cleaner.

Knife care for 100% carbon steel knives - SINGLE BEVEL

• Never put in the dishwasher.
• Never use a honing steel to sharpen a single bevel knife. You will damage the edge profile.
• Do not cut through bones, frozen foods or extremely dense items. A Deba (filleting knife) is the only exception for fish bones but certain techniques are used to stop it from chipping. Always aim for the joint in the bone and be aware that some fish have very hard bones i.e. snapper.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina from continued use. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Kataba blades have a much thinner bevel. Improper care and mistakes may result in chipping.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.