Deba 210 mm, OUL x SAISEI Vintage Deba
For those who fillet whole fish and cut through bones.
Saisei Vintage: unused 1970s stock, restored in our workshop.
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Vintage new old stock from the 1970s
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Description
Deba of 210 mm from OUL x SAISEI Vintage. The knives were forged in Sakai in the 1970s and never used. We brought them out together with OUL, and every knife has been restored in our workshop.
The deba is a thick, heavy single-bevel knife for filleting whole fish and cutting through small fish bones. The blade is carbon steel clad in iron, sharpened on one side and made for right-handed use. The handle is Japanese (wa) in magnolia wood, with buffalo horn in black or white.
Carbon steel and iron rust if the blade is left wet. Dry the knife straight after use. We sharpen it in the workshop when it needs it.
OUL · Sakai, Osaka
OUL is based in Sakai, under the same roof as HADO. They are sharpening specialists: the blades come from selected smiths, then OUL sharpens, polishes and fits the handles.
All knives from OULSpecifications
- Knife type
- Deba (Japanese filleting knife)
- Region
- Sakai, Osaka
- Steel
- Karbonstål, carbon steel
- Blade length
- 210 mm
- Handle
- Magnolia wood with buffalo horn
- Edge
- Single bevel
- Right-/left-handed
- Right-handed
- Item number (SKU)
- OUL-SS-B-210D
- Weight
- 307 g
About the knife type: Deba (Japanese filleting knife)
A deba is a single-bevel knife used mainly for cutting and filleting fish. A deba is much thicker and heavier than an ordinary kitchen knife or filleting knife, which lets it cut through small fish bones. It has a higher sharpening angle than other single-bevel knives such as the yanagiba.
When sharpening a deba, sharpen at a higher angle (about 60 degrees) on one side and a zero angle on the flat side.
About the steel: Karbonstål
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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