Japansk fileteringskniv 165 mm, SAISEI Fuyuki Deba
Saisei: restored in our workshop, one of a kind.
Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
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For those who fillet whole fish and cut through bones.
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Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
You have another variant of this item in your wishlist.
Specifications
- Knife type
- Deba (Japanese filleting knife)
- Blade length
- 165 mm
- Edge
- Single bevel (enegget)
- Right-/left-handed
- For høyrehendte
- Item number (SKU)
- TS-SS-0163
- Weight
- 156 g
Description
Tradisjonell japansk fileteringskniv med kraftig rygg, laget for å filetere og partere fisk. Restaurert og slipt i Saisei-verkstedet i Trondheim.
Saisei
Saisei is our own knife series: used knives restored by us, IRO with handles made from collected plastic, and unused stock from the 1970s.
All knives from SaiseiAbout 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.
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.
Goes with the knife
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