The Deba knife, the Japanese kitchen cleaver.
The Deba knife is the Japanese kitchen knife that cannot be missing in your knife set. If you are a lover of oriental cuisine, surely you already know the different functions of this professional kitchen knife. On this page you can compare all our Deba knives.
Features of the Deba knife
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 concerning Deba knives 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.
Why buy the Deba knife, what is it for?
As already mentioned in the previous paragraph, the Deba knife offers the possibility of being used in different ways. In fact, its blade is designed both to be used as a kitchen cleaver, to break small bones with sharp and precise blows, and to fillet the meat, where this is thinnest. This tool is therefore one of the most popular knives precisely because it offers the possibility of performing multiple functions together.
Choosing to use this tool therefore allows you to give up other kitchen knives, finally using only one, to carry out more activities simultaneously.
In this short post dedicated to Deba knives, we have had the opportunity to explain some of the most important characteristics typical of this knife. In fact, observing how the Deba, contrary to what many think, is not a classic kitchen knife, but can be more identified with a small butcher's cleaver, due to its thick blade. In this sense we have observed how thanks to the different thickness of the blade, thinner at the tip, this knife can commonly be used to perform multiple functions, from filleting to breaking small bones with sharp blows.
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