- 6 1/2 Inch Deba traditionally used for filleting fish, meat and poultry.
- Constructed with VG-10 "super steel" that takes and holds a sharp edge longer than comparable knives; wide shinogi (blade bevel) is easy to sharpen with a whetstone.
- Beautiful graffiti-etched blade for a strong, classic statement.
- Premium pakkawood handles in a classic d-shape to nestle comfortably into the curves of the palm, offering a secure grip.
- Dishwasher safe; hand washing and air drying recommended; limited lifetime warranty.
From Seki City, Japan, the beautiful and razor-sharp Shun Pro
Deba is a perfect companion for filleting fish, beef,
poultry or chopping vegetables. Deba knives are typically lighter
and deliver precision cuts, making them an alternative to the
chef's . Made from VG-10 high-carbon steel, the Shun Pro
blade is designed to take and hold its sharp edge longer than
comparable knives. Its wide shinogi (blade bevel) is easy to
sharpen with a whetstone. The premium D-shaped Pakka Wood handles
rest comfortably in the curve of a palm, giving precision
control, and a secure grip. The single-bevel blade delivers
superior sweep and razor-sharp slicing ability. The beautiful
graffiti-etched blade delivers a balance of both style and
performance, making this a treasured addition to any
kitchen. Thought the is dishwasher safe, it is recommended
that hand washing and air drying will better preserve the .
The is available in 8-, 7-, and 4-inch sizes. It comes
backed by a limited lifetime warranty.
From the Manufacturer
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Beautiful graffiti-etched blade with PakkaWood handle.
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Pro Series
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Why Buy Shun Pro
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For the true Japanese food aficionado, nothing compares to the
scalpel-like precision of a single bevel blade. The newly updated
Shun Pro line features the same incredibly sharp chisel edges as
in the past, combined with D-shaped PakkaWood handles, which lend
a secure and comfortable grip. The beautiful graffiti-etched
blade is made with high carbon VG10 steel, which takes and holds
an edge longer than comparable knives. The blade backs are gently
hollow ground, creating an air pocket between the and the
food being cut, so the glides through food with quick
precision. For those chefs who are truly into the Japanese method
of cooking, the wide Shinogi (or blade bevel) makes sharpening
these knives on a whetstone practically effortless. styles
in this line include the Deba (a multi-purpose prep ), the
Yanagiba (a long slicing perfect for sashimi), and the
Nakiri (a vegetable chopping ). These knives are essential
for cooks who are seeking to prepare true Asian cuisine.
NSF certified for use in commercial kitchens.
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Key Features
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* These knives feature a 1/2-inch wide Shinogi and single-bevel
blade design preferred by Japanese chefs, to maintain cutting
consistency, a critical element in Japanese cooking
* Traditional Japanese blade design for the ultimate
connoisseur--single-beveled edge with a hollow ground (or concave
ground) back; this means only the cutting edge of the blade
touches the food for superior stick resistance and the cleanest
cuts
* Constructed of 2.5 mm of pure, high-carbon VG-10
stainless-steel "super steel", composed of carbon, chromium,
cobalt, manganese, molybdenum, silicon, and vanadium
* Single bevel edge, designed for precision cuts, slices
efficiently and stays sharp over time
* These knives can easily be maintained by sharpening on a
fine-grit whetstone or through professional sharpening
* Honyaki-style construction, consisting of one piece of
steel
* Due to the single sided bevel design, Shun Pro knives are best
suited for right-handed cooks
* D-shaped Pakkawood handles
* Sharpened using 1000 grit whetstone
* Hand wash and dry recommended; limited lifetime warranty
Highlights
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Honyaki Method of making
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Whereas a made by the kasumi method has a cutting core
jacketed with another steel, honyaki knives are made from a
single piece of steel--usually very hard, high-carbon steel.
Honyaki-method knives can be sharpened to an exquisitely sharp
edge and retain that edge for a longer period of time.
Because of the hardness of the steel and the precision of the
processes needed to "treat" the steel properly, honyaki knives
are more difficult to make and more labor-intensive than kasumi
knives. As you might expect, this degree of difficulty makes
honyaki knives the most prized and most expensive. The Shun Pro
line, which features traditional single-beveled Japanese blade
styles, is made by this method.
PakkaWood
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PakkaWood is a premium handle material made of genuine hardwood
impregnated with resin. The resin makes it moisture resistant,
strong, and durable. Sanding and buffing brings PakkaWood to a
beautiful gloss finish. As with natural wood, no two pieces of
PakkaWood are exactly alike.
Specifications Blade Material: VG-10 hardened Japanese steel,
made with 2.5 mm blade stock, brushed for a matte finish. Bevel:
Single-beveled with hollow-ground back. Cutting angle: 16 degrees
(comprehensive angle 16 degrees). Handle Material: Pakkawood
(resin-impregnated hardwood); D-shaped handle, only available in
right-handed version. Sharpening recommendations: Regular
sharpening (as needed) with a whetstone. Soak the whetstone for
about 20 minutes, set on a damp cloth for stability, and pull the
's edge across the whetstone at a 16 degree angle. The wide
Shinogi (bevel) on the can be used as a guide, making it
easy to maintain the 's sharpness.
Professional Manufacturing
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