Deba Knives

The Deba knife is the most common Japanese kitchen knife, although there are numerous other types of Japanese kitchen knives, the Deba is the most popular.

In Japanese tradition, the same carbon steel used in making the Japanese sword was used to make Deba knives.

Today, it is more often found that stainless steel is the choice material for designing a Deba knife. Stainless steel is a ferrous alloy with at least a 10% chromium content. Deba knives made of stainless steel will not stain or rust like carbon steel knives. The correct type and grade of stainless steel is very important and must be chosen with care to make a good Deba knife.

Deba knives are used as carvers to cut fish, and meat. They are similar to a heavy western chef's knife but much lighter and have a more precise cut.

We have several Deba knives for you to choose from:

Kanetsune Deba Kitchen Knife, 4.70 in. Damascus, White Magnolia Handle	Kanetsune Deba Kitchen Knife, 4.70 in. Damascus, Red Sandalwood Handle	Kanetsune Deba Kitchen Knife, 8.30 in. Damascus, White Magnolia Handle	Seki Cut Deba, 6 in. Blade, White Wood Handle
Kanetsune Deba Kitchen Knife, 8.30 in. Damascus, Red Sandalwood Handle	Seki Cut Deba, 6.63 in. Blade, White Wood Handle	Seki Cut Deba, 7.13 in. Blade, White Wood Handle	Kershaw Deba, Polypropylene, Bamboo Handle, 8.25 in.
Deba, Polypropylene, Bamboo Handle, 6.00 in.	Deba, Polypropylene, Bamboo Handle, 4.13 in.	Kanetsune Deba Kitchen Knife, 6.50 in. Damascus, White Magnolia Handle

Home