aoba Carbon Steel Deba Knife – Magnolia Handle
More than just a fish knife.
The Sanbonsugi Carbon Steel Deba Knife is a traditional Japanese blade originally crafted for filleting whole fish—but it’s equally powerful when tackling meat.
Its thick spine and sturdy carbon steel construction make it ideal for slicing through poultry joints, trimming bone-in cuts, and handling heavier proteins with ease.
This is a knife that brings Japanese precision to butcher-style prep.
Hand-forged in Seki, Japan, the Deba features a razor-sharp edge, a single-bevel blade for control, and a lightweight magnolia wood handle that offers comfort and grip.
Whether you're breaking down salmon or butterflying chicken, this blade is built to perform.
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japan made
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Key Features
- High-Carbon Steel Blade
Traditional hagane steel for unmatched sharpness, edge retention, and effortless sharpening. - Powerful Deba Profile
Thick and heavy with a single bevel—designed for precision cuts through fish, poultry, and meat. - Versatile Use
Excellent for filleting fish, trimming chicken, separating ribs, and even cutting through cartilage. - Magnolia Wood Handle
Lightweight, smooth, and traditional. Designed for comfort during extended prep. - Crafted in Seki, Japan
Forged by artisans in Japan’s legendary blade capital with centuries of craftsmanship.
Specifications
- Knife Type：Deba (Japanese fish butchery knife)
- Blade Steel：High-carbon steel (Hagane)
- Blade Edge：Single bevel (right-handed)
- Handle Material：Magnolia wood
- Origin：Seki City, Gifu Prefecture, Japan
- SPECIFICATIONS
Overall Length: 280mm (11.0 inch)
Blade Length: 160mm (6.3 inch)
Handle Length: 120mm (4.7 inch)
Handle Thickness: 12mm (0.5 inch)
Weight: 246g (8.7 oz)
Shipping｜return
- Standard shipping arrives in 10 days, with 1 to 2 business days for processing.
- Products can be returned in their original condition (unworn, unwashed, with original packaging) within 2weeks of purchase.
Knife Care
Hand-wash only. Never use a dishwasher.
Dry immediately after use to prevent rust.
Oil the blade lightly with food-safe oil if storing for long periods.
Use wood or plastic cutting boards.
Avoid cutting frozen food or hard bones.
Store in a dry place—preferably with a sheath or blade guard.
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Built for bold prep. Designed for control.
From filleting whole fish to trimming meat and poultry, the Deba knife offers powerful, stable cuts where precision meets strength.
Single-bevel precision. Carbon steel edge.
The thick, single-bevel blade is made from high-carbon steel—razor-sharp and ideal for precise yet heavy-duty kitchen tasks.
Rooted in nature. Shaped for your hand.
Crafted from lightweight magnolia wood, the handle offers a smooth, balanced grip that reflects the calm beauty of traditional Japanese design.
gihu-japan
SEki
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