The Deba knife, the Japanese kitchen cleaver.
The Deba knife, in Western culture, is similar to our butcher's cleaver. Although its shapes vaguely resemble those of a western chef's knife, the secret of this type of knives is to be found in its technical characteristics as for all Japanese knives. In fact, the Deba knife in the classical tradition is characterized by being a knife with a very thick blade. Conceived therefore to give sharp blows and to break small bones if necessary. A notable feature of Deba knives, which few people know about, is that in traditional models, the thickness of the blade of this knife varies from one end to the other. The part of the blade closest to the handle is in fact generally thicker than the tip where the blade is thinnest. This happens because in the Japanese tradition oriented towards minimalism and essentiality, the Deba knife is designed to perform multiple functions. In fact, the same must be able to be used to give sharp blows like a common cleaver where necessary, but it can also be used to fillet with its tip, without having to change the knife.
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