Name: Deba knife
Brand: Kashima
SKU: MIS-165DE
Price: 1595.00 SEK
Availability: InStock

Deba knife

1 595,00 SEK

VAT included for EU orders .

MIS-165DE

A deba with a 16.5 cm long blade.

Blade height: 56 mm
Spine thickness: 7.5 mm
Weight: 310 grams

The knife is entirely hand-forged from shirogami#2 carbon steel. The edge is single-bevel (right-handed grind) and the knife has a strong spine to provide the correct sharpening angle. The handle is made of ho wood with a black buffalo horn bolster.

Kataba is the Japanese word for single-bevel knives, and the Kashima Kataba series is designed to meet the needs of a professional user seeking a reliable knife that will last for many years. We are very impressed with the knife's properties and it is a pleasure to offer such a finely forged knife at this attractive price. A very good purchase for those looking for a single-bevel knife.

Manufacturer: Kashima
Model: Deba
Length: 165 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.