Made in Japan, centuries of tradition and craftsmanship funnelled into making CIBI’s favourite knives from MUJUN. Deba (Cleaver knives) is celebrated in kitchens throughout Japan.
Experience the beauty and everyday pleasure of handling Japanese knives in your home kitchen this season, preparing beloved dishes to share with family and friends.
Appearing first during the Edo period in Sakai, the Deba boncho is used for filleting and cutting the heads off fish. Is also handy for cutting chicken and meat. Its thickness and single bevel design enable it to fillet and slice smoothly and it's weight makes sure fish bones and heads cut cleanly and easily. The main work of the blade is used to ride against the fish bones, separating the fillet. The deba can be made in different sizes up to 30cm, but ours is a very comfortable 165mm. It is not intended for chopping large diameter bones.
Japanese knives are designed for specific tasks, so you may want to use them individually for the different ingredients you are working with.
We carry Japanese whetstone for sharpening too. Keep your blades sharp all the time!
These knives have a relatively high carbon content and as a result, need to dry thoroughly after every use to prevent surface rust. This enables the blade to achieve and maintain a very sharp edge.