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Deba bocho is Japanese style knife and used to cut fish, though also used when cutting meat.  They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bōchō first appeared during the Edo period in Sakai, Osaka.  It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available as stainless steel. The carbon steel blades, however, can be sharpened into a sharper cutting edge.

The deba is not intended for chopping large diameter bones.

Blade: Molybdenum Steel
Molybdenum/Inox is used in structural steels because of its corrosion resistance, strength and durability.  Molybdenum/Inox helps a steel maintain strength at high temperatures.
It has excellent hardness and durability because properly heat treated. The cutting performance is excellent, retain sharpness and easier to sharpen.
Rust and stain resistant.

Handle: Resin handle (PC handle).  This material gives you a great grip and comfortable hold.  It's tough on water and corrosion free.

With the purchase of a new knife at HITACHIYA USA, you will receive free initial knife sharpening service as an optional.  This initial sharpening service “Honbazuke” is to enhance the sharpness of blade from factory edge. 
Please contact us and make a request.
Please note that all sharpened knives are not returnable or eligible for exchange.