Small and delicate, this smaller deba knife by Itzutsuki is deceptively sturdy. Anything but delicate, the weighty carbon steel blade is designed to slice through fish expert precision. The single-edge 135mm is nimble enough to bone, fillet, and slice, but should not be used to scoop or hatchet.
Using traditional techniques and the highest-grade Yasuki Shirogami steel, this hammered blade is fitted onto a lightweight handle made with a combination of horn and magnolia wood. With influences drawn from European kitchens, the 225-year legacy of KIYA ensures that the highest level of Japanese authenticity and craftsmanship go into every blade they produce.
Blade length: 135 mm
Made in Japan
