Minonokuni Take 195mm Deba

Minonokuni Take 195mm Deba

The Minonokuni Take 195mm Deba is the largest deba in the Take line, built for cooks who break down large fish and whole poultry. Its thick, heavy blade separates flesh from the frame cleanly and cuts through heads, collars and rib bones that would damage a thinner knife. This size is particularly well suited to saltwater fish and large freshwater fish.

Features

• White #2 carbon steel in kasumi construction: A hard edge of Shiro-ko (White Paper #2) carbon steel is forge-welded to a softer steel body. The hard edge takes a fine, keen edge and is easy to restore on a waterstone, and the softer body makes the blade more resistant to shock.


• Single-bevel urasuki grind: The face carries the only bevel, and the back is slightly concave. The knife therefore follows the bone closely while filleting, and it can be laid flat on a stone to remove the burr without scratching the back.


• Thick spine and substantial weight: The mass of the blade does the work when splitting heads and cutting through bone, so the cook can guide the knife rather than force it.


• Traditional Japanese handle: The oiled ho wood handle is light, which keeps the balance forward in the blade where a deba needs it.

Choosing the Right Deba

For medium fish such as snapper, trout and bass, the Minonokuni Take 180mm Deba or Take 165mm Deba is easier to manoeuvre. Left-handed cooks will find the Take 180mm Left-Handed Deba the largest left-handed option in the line.