Ittetsu Carbon | 105 Ajikiri Knife (Ko-Deba)
A thinner, smaller fish knife akin to a Deba. These knives are used in Japan by fishermen and fishmongers, and are a good introduction to single-bevel knives.
- Ittetsu Carbon Japanese Knife
- Echizen, Japan
- 105mm Ajikiri Knife
- Shirogami (white) #2, Soft Iron Clad
- Single Bevel Grind - Right-Hand Grind
- Oval Magnolia Wood Handle w/ Plastic Ferrule
- Handcrafted in Japan
- Edge Length: 109mm | Overall Length: 227mm | Blade Height: 38mm | Weight: 68g
- Blade Thickness: (A) 2.5 (B) 2.4 (C) 0.8
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Deba & Funayuki (Fish Knife)
Most Deba and Funayuki knives have a single bevel grind, with a thicker, heavier and shorter overall build. Although they are generally a specialist fish knife, some modern chefs do use these knives for other tasks such as breaking down meat and poultry. When used with the right ingredients, it can be an awakening experience.
A thinner, smaller fish knife akin to a Deba. These knives are used in Japan by fishermen and fishmongers, and are a good introduction to single-bevel knives.
- Ittetsu Carbon Japanese Knife
- Echizen, Japan
- 105mm Ajikiri Knife
- Shirogami (white) #2, Soft Iron Clad
- Single Bevel Grind - Right-Hand Grind
- Oval Magnolia Wood Handle w/ Plastic Ferrule
- Handcrafted in Japan
- Edge Length: 109mm | Overall Length: 227mm | Blade Height: 38mm | Weight: 68g
- Blade Thickness: (A) 2.5 (B) 2.4 (C) 0.8
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Deba & Funayuki (Fish Knife)
Most Deba and Funayuki knives have a single bevel grind, with a thicker, heavier and shorter overall build. Although they are generally a specialist fish knife, some modern chefs do use these knives for other tasks such as breaking down meat and poultry. When used with the right ingredients, it can be an awakening experience.
Description
A thinner, smaller fish knife akin to a Deba. These knives are used in Japan by fishermen and fishmongers, and are a good introduction to single-bevel knives.
- Ittetsu Carbon Japanese Knife
- Echizen, Japan
- 105mm Ajikiri Knife
- Shirogami (white) #2, Soft Iron Clad
- Single Bevel Grind - Right-Hand Grind
- Oval Magnolia Wood Handle w/ Plastic Ferrule
- Handcrafted in Japan
- Edge Length: 109mm | Overall Length: 227mm | Blade Height: 38mm | Weight: 68g
- Blade Thickness: (A) 2.5 (B) 2.4 (C) 0.8
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Deba & Funayuki (Fish Knife)
Most Deba and Funayuki knives have a single bevel grind, with a thicker, heavier and shorter overall build. Although they are generally a specialist fish knife, some modern chefs do use these knives for other tasks such as breaking down meat and poultry. When used with the right ingredients, it can be an awakening experience.
