Bunmei 6-1/2-Inch Deba Knife Review

Average Reviews:

(More customer reviews)This Deba is a heavy duty knife ideal for hacking up a fish or chicken. It has enough weight to cut through the bones easily. This is not a general purpose knife. It is ground only on one side of the blade, so it tends to cut at an angle on soft items, like tomatoes. Well made, wooden handle, should last a lifetime with proper use.

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Product Description:
1801/165The Deba knife is the equivalent to a Japanese butcher's knife. The 6 1/2Deba Knife is intended for working through tough skin, bone, and heavy work, it is truly an all-around useful cutlery piece in your kitchen. With a one-sided edge grind and slightly curved cutting face, this knife features all the traditional concepts you've come to expect from Bunmei. Features: -Bunmei knives date back approximately 150 years. -Handmade quality. -The reason for the one-sided edge on the Bunmei knife is too improve sharpness. Specifications: -Material of Knife: Blade made of high-tech molybdenum/vanadium stainless steel. -Material of Handle: Bamboo. -Dimensions: 6.5" D. -Cleaning Care: hand-wash . Cleaning Information! Sharpening Information! User Guide! More Information on Bunmei Knives: Bunmei knives are produced by the same manufacturer that produces Global knives, Yoshikin. Bunmei knives do not represent a recent innovation so much as they represent an innovation from another time. Bunmei knives are traditional Japanese knives. This style of knife dates back approximately 150 years. The features and various shapes of traditional Japanese knives were greatly influenced by Japanese cuisine. Today, Japanese professional chefs still use this style of knife. In the United States, more and more of the top chefs are using traditional Japanese knives like Bunmei. The major difference between traditional Japanese knives and the more familiar western style of knives is obvious at a glance. Traditional Japanese knives are sharpened with a one half to three quarter inch bevel on just one side. In almost all cases, western knives are sharpened with a one thirty second to one sixteenth inch bevel on both sides. The reason for the one-sided edge on the Bunmei knife is too improve sharpness. The large beveled one-sided edge is much thinner than a two-sided edge. It may help you to visualize this in your mind if you think of a one-sided knife as a knife sharpened on both sides

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