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Bunmei 7-3/5-Inch Deba Knife
Yoshikin Product Details |
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$112.00
$95.00 |
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Sales Rank: 251073
Yoshikin
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| Price: $112.00 |
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Bunmei 7-3/5-Inch Deba Knife
- 7-3/5-inch blade for fish butchering and hard vegetables
- Broad blade weighted for chopping through fish bones
- Blade made of high-tech molybdenum/vanadium stainless steel
- Edge retains razor sharpness exceptionally well
- Traditional wood handle with ridge for secure grip
Amazon.com Review
Thick at the back, the broad, 7-3/5-inch blade on this professional-quality Japanese knife for butchering fish and chopping hard vegetables carries enough weight to chop through fish bones. The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack
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Bunmei 7-3/5-Inch Deba Knife
- Kitchen: 0 pages
- Publisher: Yoshikin
- Label: Yoshikin
- Studio: Yoshikin
- Average Customer Review: based on 1 reviews
- Sales Rank in Kitchen & Housewares: #251073
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Avg. Customer Review:
4 of 5 people found the following review helpful:
Customer Rating:
Summary: Elite Japanese Steel 2005-01-27
Comment: After doing much research on top quality cutlery, I decided to go with this Bunmei 195mm Deba. This knife is by far the coolest knife I have used. One word of caution: knives produced by Yoshikin, such as this one, are EXTREMELY SHARP! I am not a professional chef, but I do often enjoy preparing sushi, and this knife is the perfect tool to do so. I am a big guy and have large hands, so it is very hard to find a comfortable knife. This knife is perfectly suited for large hands without having to worry about it slipping. Also, I wanted something that I could use to rapidly chop veggies without my knuckles hitting the counter, this provides enough clearance between the handle and the blade to accommodate me (which is why I chose this model over the yanagi sashimi). The blade is magnificent, you have never seen such a finely engineered piece of japanese steel. It is very unique to use a knife that is sharpened on only one side, unlike western knifes that are sharpened on both sides. This gives one the opportunity to slice meat, fish and veggies very thin and precisely. A cool bit of trivia about these knives, is that they are the same knives that the character Hattori Hanzo used to make sushi for the bride in the movie Kill Bill Vol. 1. ;)
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