Deba • 150 mm • White#2 • Sandalwood handle with dark pakka bolster • for right-handed use

Characteristics of the Fukube Kurouchi Deba

The deba is primarily used for filleting and processing fish. It is a thick and heavy knife with a single-bevel edge, providing maximum control and precision. Thanks to the robust thickness of the blade, it can easily cut through fish heads without damaging the knife.

The blade consists of eleven layers: a "core" of Shirogami #2 (White #2) steel, and 10 layers of softer steel.

The kurouchi finish, also known as the blacksmith’s finish, gives the knife its distinctive and rustic appearance. The handle is made of sandalwood and finished with a dark pakkawood bolster, creating a beautiful contrast with the blade’s rugged character. A true knife for enthusiasts of traditional Japanese craftsmanship.

White steel, also known as Shirogami/White paper/Shiroko steel

Not named after the color of the steel, but after the paper in which the steel is packaged at the Hitachi steel factory in Japan. There are 3 different grades: #1, #2 & #3, of which #1 has the highest amount of carbon and #3 the lowest. In general, #1 can be made very sharp, but #1 is prone to breakage. While #3 will stay sharp the longest and is tougher. Grade #2 is the most common in white steel. White steel is a very fine type of steel with a low percentage of iron, popular because it is easy to sharpen. In practice, a whetstone can quickly create a very sharp cutting edge. Often used by sushi chefs who want a very sharp knife. White steel rusts very quickly and must be well maintained.