Shimomura - Deba Knife, Stainless Steel 150mm

The deba shape combines a broad heel with a pointed tip for controlled fish preparation. Its 150 mm edge gives you a shorter working span than the companion yanagiba, with a substantial 3.6 mm blade thickness.

Use deliberate cuts and work around hard bones rather than treating this knife as a general-purpose cleaver. The TU-6006 is the complementary choice for longer drawing cuts through boneless fish and sashimi.

Hand wash with a soft sponge and mild detergent, rinse, and dry the blade and handle promptly. Avoid leaving the knife wet or soaking the wooden grip. Use a dishwasher only if the product is expressly marked as dishwasher-safe.

Use a suitable cutting board, protect the edge during storage, and avoid twisting the blade or cutting frozen food and hard bones. Restore a dull edge with a whetstone or a sharpening service that can preserve the knife’s original edge geometry.