Takeda NAS Deba Large

This would be the first knife a sushi chef would reach for at the start of each day. Traditionally the deba is a single bevel knife, designed specifically for fish butchery. It is also quite adept to other butcher jobs as well, try breaking down some chickens when you first get it, you’ll thank me. **PLEASE NOTE MEASUREMENTS ON ALL TAKEDA'S KNIVES WILL VARY** Steel: Aogami Super (Blue Carbon) Clad in Stainless HRC: 63:64 Length: mm Height at heel: mm Spine thickness above heel: mm Weight: g Handle: Wa-Octagonal stabilized maple w/pakka-wood collar Edge/Bevel: 50/50 Shape: Deba Finish: Kurouchi Blacksmith: Shosui Takeda Place of Origin: Niimi, Japan