Product detailed description
Japanese chef's knife Hon-Deba from Kanetsune Minamoto Kanemasa B-series
Very sharp Hon-Deba knife from Kanetsune Minamoto Kanemasa B-series, made of White Steel #3. Japanese Deba, which is also called Hon-deba (literally "true deba"), is traditionally used for cleaning and filleting whole fish, but is also commonly used to cut and prepare poultry and other meats containing small and delicate bones. The robustness and heavy weight of the Deby is necessary because, with careful and appropriate use, the robust heel part of the knife can be used to cut or chop the bones appearing in small and medium-sized fish or poultry.
Deba knives are commonly used to remove fish heads. However, it is not recommended to use the Debu for cutting through large bones and if we must do so, extra care must be taken, as with all knives, to avoid exposing the blade edge to lateral forces (perpendicular to the main axis or length of the blade) as this can result in chipping or cracking of the blade and edge. The knife is primarily designed to be held in the right hand.
Knife parameters:
| Total length: |
313mm |
| Blade length: |
180mm |
| Handle length: |
133 mm |
| Weight: |
376g |
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Hon-deba are usually produced in blade lengths between 150 mm and 330 mm, with the 180 mm size generally recommended for home cooks and the larger Deba size recommended for professionals. The handle is usually made from the most commonly used wood for the handle of traditional Japanese knives - magnolia wood. Its antiseptic properties make it the preferred wood of Japanese sushi chefs. Magnolia wood is a soft, light-coloured wood that requires special maintenance as it can easily become dirty, so it is recommended to keep your hands clean before using the knife and to keep the knife and the handle clean. Hon-Deba gives you the best control when cutting and slicing. Japanese art, precision and new technologies make this knife unique and inimitable.
High quality Japanese style kitchen knives for professional use. Deba- these knives have a thick blade and if you are not familiar with this type of knife, you will be surprised by its weight. It is a traditional Japanese knife whose ergonomics are adapted for cutting and filleting fish. Deba knives are ground on one side and the other side is always hollow ground - the so-called "Ura" . This design allows even a thick knife to cut weak slices. Sharpening is more difficult with single-sided knives, so they are designed for more experienced users. The construction of the knife consists of a core that is made of forged Hitachi White #3 (Shirogami #3) which is a very pure carbon steel with a hardness of 60-61 HRC. These knives can be repeatedly sharpened to a very fine edge.
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Do you need advice?
We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00!
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Recommendations and maintenance
 Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.- Do not use the knife as a crowbar and avoid bending it.
- Do not use the knife to cut hard and frozen foods. You may break the blade or break off part of it.
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- Protect the knife and its blade from falling or impact.
- If you know that you will not need the knife for a long time, it is advisable to coat it with oil and wrap it in a cloth or newspaper.
- Store the knife in a safe place and keep it away from children!
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Notice
Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly.
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Sharpening a kitchen knife
We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.
Cleaning a kitchen knife:
Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully checked. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.
Additional parameters
All parameters
Kanetsune Seki is a renowned Japanese company specializing in the production of high quality kitchen knives and cutting tools. It is based in the city of Seki in Gifu Prefecture, which is famous for its more than 800 years of tradition in sword and knife making, earning it the nickname "the city of blades".
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History and tradition
The name Kanetsune comes from the famous swordsmith Kanetsune, who lived during the Muromachi period (14th-16th century). The company was founded to continue the heritage of traditional Japanese blacksmithing and bring its benefits to modern users.
Products
Kanetsune Seki offers a wide range of knives and tools:
- Kitchen Knives: Gyuto, Santoku, Nakiri, Usuba, Deba and others, designed for specific cooking tasks.
- Damascene knives: Knives with multi-layered blades made of Damascene steel, which provides a unique look and excellent cutting properties.
- Outdoor Knives: Knives designed for hunting, camping and other outdoor activities.
Craftsmanship and technology
The company combines traditional craftsmanship techniques with modern technology:
- High quality materials: They use steels such as VG10, Aogami (blue paper steel) and Shirogami (white paper steel) for maximum sharpness and durability.
- Multi-layered blades: Some knives have blades composed of 17 to 33 layers, which adds to the strength and flexibility of the knife.
- Hand finishing: Experienced craftsmen hand sharpen and polish the blades for perfect sharpness and aesthetic appearance.
Design and ergonomics
- Traditional handles: Made of quality woods such as magnolia or rosewood, often combined with hornwood rings.
- Ergonomic shape: Handles are designed for a comfortable grip and easy handling.
International recognition
Kanetsune Seki exports its products worldwide and has earned a reputation for:
- Quality: High standards in craftsmanship and materials.
- Tradition: Maintaining and promoting Japan's blacksmithing heritage.
- Innovation: Continuous improvement in technology and design to meet the needs of modern cooks.
Knife care
To maintain the performance and durability of the knives, it is recommended to:
- Hand washing: After use, wash the knife by hand and dry immediately.
- Clean and dry the knives after drying them: Use sharpening stones suitable for Japanese knives.
- Proper storage: Store knives in a safe place, ideally in a protective sheath or on a magnetic bar.
A commitment to excellence
Kanetsune Seki stands for the fusion of tradition and modern craftsmanship. Their knives are prized by professional chefs and home enthusiasts alike for their reliability, aesthetics and performance.
