The Wasabi Black Series can trace its origins to Japanese communal kitchens. Thanks to a successful combination of enduring functionality and sharpness, robust material quality, and a minimalistic design, the numerous blades of the series are intended for uncomplicated and continuous use and convince with an impressive price-to-performance ratio. Lastly, the series owes its easy-care handling to the water-resistant plastic handle - the pleasant feel of which has been achieved through the addition of bamboo powder. The matte black handle and highly-polish stainless steel blade fashioned from 1K6 steel are permanently moulded together, ruling out the accumulation of dirt.
The Japanese Deba knife or Deba bōchō translates to “little carving knife” - a part of the three types of knives that comprise the three standards of Japanese knives for cuisine along with Yanagiba and Usuba — primarily used for cutting fish and other kinds of meat.
Great for working with whole pieces of fish, the pointed blade is primarily used for substantial cuts deep within and for cutting small bones. A heavy knife that is ideal for filleting a whole fish, the Deba knife features a well-balanced handle that is comfortable to use and offers the Chef freedom to make short work of the heavy-duty tasks when dealing with a whole fish.