Types, Uses And Maintenance Tips Of Deba Knife

The Japanese Deba knife Australia is one of the three basic models of Japanese knives used in Japanese cuisine. In this post, we will talk about Deba knives. The knife is a Japanese kitchen knife that has a pointed blade used mainly for cutting fish. The knife is also used for cutting poultry and meat. It is ideal for heavy tasks but the knives shouldn’t be used to cut thick bones.

Uses of Deba knives

Deba knife is an ideal tool to work with whole fish and bird pieces since its design allows for deep and precise cuts. This controls the pressure we exert on the blade of the knife. Deba knives are known to fulfil their use for strong cuts by having a wide and sturdy spine, where the auxiliary hand applies more force. Deba Japanese knives have an edge prepared to cut bones and thorns of small birds and fish.

The knife has a special shape that allows you to use each part for specific purposes such as slicing with the centre of the edge, cutting small bones with the heel, and boning with the tip of the knife. Deba knife blades are wide at the heel and pointed at the tip. A Deba knife needs to be reasonably heavy with a well-balanced handle, both in length and weight. The width of the blade of the Deba knife and the alignment with the handle makes it comfortable to use and hold.

Types

There are different types of Deba knife such as the hon-Deba, the moiroshiDeba,the air Deba and the smaller ko-Deba.

Maintenance and care

It is important to wash your Deba knife Australia with clean water and soap and dry them well. The knives should be cleaned by hand. They should be stored in a wooden or detachable block to prevent the accumulation of dust.