Shun Pro Sho Deba Knives
- $209.95
- Value: $263.00
For the true Japanese food aficionado, nothing compares to the scalpel–like precision of a single–bevel blade. The newly updated Shun Pro line features the same incredibly sharp chisel edges as in the past, combined with D–shaped PakkaWood® handles, which lend a secure and comfortable grip. The beautiful graffiti–etched blade is made with high carbon VG10 steel, which takes and holds an edge longer than comparable knives. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut, so the knife glides through food with quick precision. The wide shinogi (or blade bevel) makes sharpening these knives on a whetstone practically effortless.
The deba is a classic Japanese culinary knife featuring a wide blade with a dropped point and curved belly. Used most often to prep fish and poultry, it combines some of the functions of a cleaver with some of the functions of a chef’s knife.
Many chefs use deba knives to behead and fillet fish, cut through small bones and skin, bone poultry, and cut meat. Plus, this style is great for small tasks like chopping, dicing, or mincing. Available in three blade sizes: 4¼", 6½", or 8¼". Hand wash. Limited lifetime warranty. Handcrafted in Seki City, Japan. Due to the single–bevel design, Shun Pro knives are best suited for right–handed cooks.
Free Sharpening on all Shun Cutlery for as long as you own it. Click for details
Features
16° SINGLE–BEVEL BLADE For Japanese chefs, nothing compares to the scalpel–like precision of a single–bevel blade. This design makes it easy to maintain cutting consistency, a critical element in Japanese cooking.
HOLLOW GROUND BACK Creates an air pocket between the knife and the food being cut, so the knife glides through food with quick precision.
METICULOUSLY CRAFTED Using a traditional method called honyaki, skilled artisans create each knife from a single piece of high–carbon VG10 "super" steel. Knives feature exceptionally sharp edges that last much longer than comparable knives. Due to the hardness of the steel and precision processes required, honyaki–method knives are difficult to make and therefore more highly prized.
GRAFFITI–ETCHED BLADE Traditionally, custom Japanese knives featured etchings used to identify the knife maker. Each Shun Pro Sho knife features a beautiful acid etching that cleverly incorporates the company’s logo into the design so that it becomes part of the distinct pattern.
PAKKAWOOD HANDLE This premium material is made of genuine wood infused with resin for moisture resistance, strength, and durability. D–shaped handle ensures a secure and comfortable grip.
GREAT FOR PREPPING FISH, POULTRY, AND MORE The deba is a classic Japanese culinary knife featuring a wide blade with a dropped point and curved belly. It combines some of the functions of a cleaver with some of the functions of a chef’s knife. Many chefs use deba knives to behead and fillet fish, cut through small bones and skin, bone poultry, and cut meat. Plus, this style is great for small tasks like chopping, dicing, or mincing. Available in three blade sizes: 4¼", 6½", or 8¼".
BENEFITS:
16° SINGLE–BEVEL BLADE For Japanese chefs, nothing compares to the scalpel–like precision of a single–bevel blade. This design makes it easy to maintain cutting consistency, a critical element in Japanese cooking.
HOLLOW GROUND BACK Creates an air pocket between the knife and the food being cut, so the knife glides through food with quick precision.
METICULOUSLY CRAFTED Using a traditional method called honyaki, skilled artisans create each knife from a single piece of high–carbon VG10 "super" steel. Knives feature exceptionally sharp edges that last much longer than comparable knives. Due to the hardness of the steel and precision processes required, honyaki–method knives are difficult to make and therefore more highly prized.
GRAFFITI–ETCHED BLADE Traditionally, custom Japanese knives featured etchings used to identify the knife maker. Each Shun Pro Sho knife features a beautiful acid etching that cleverly incorporates the company’s logo into the design so that it becomes part of the distinct pattern.
PAKKAWOOD HANDLE This premium material is made of genuine wood infused with resin for moisture resistance, strength, and durability. D–shaped handle ensures a secure and comfortable grip.
GREAT FOR PREPPING FISH, POULTRY, AND MORE The deba is a classic Japanese culinary knife featuring a wide blade with a dropped point and curved belly. It combines some of the functions of a cleaver with some of the functions of a chef’s knife. Many chefs use deba knives to behead and fillet fish, cut through small bones and skin, bone poultry, and cut meat. Plus, this style is great for small tasks like chopping, dicing, or mincing. Available in three blade sizes: 4¼", 6½", or 8¼".
- Manufacturer: KAI USA Ltd.
- Care: Hand wash
- Dimensions: 4¼", 6½", or 8¼"
- Material: VG10 high–carbon stainless steel, PakkaWood handle
- Warranty: Limited lifetime warranty
- Handcrafted in Seki City, Japan
BENEFITS:
- Originating in Seki City, Japan’s historical center for manufacturing samurai swords, Shun knives are heirs to a seven–century tradition of superior workmanship
- Features single–bevel blade design preferred by professional Japanese chefs
- VG10 "super steel" enables knives to hold their sharp edges for months or even years
- Hollow ground back ensures the cleanest cuts with superior stick resistance
- Blade features beautiful etched pattern
- Wide blade bevel makes sharpening these knives on a whetstone practically effortless
- Comfortable, D–shaped PakkaWood handles resist moisture, adding strength and durability
- Limited lifetime warranty
- Handcrafted in Seki City, Japan
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