[Stainless] Fusachika Special Grade, Deba Fillet Knife 210mm/8.3in

Fusachika Professional Chef Knife Series is top grade Japanese chef knives made for professionals. Finest materials are processed by craftsmen 100% handmade in Japan. Their craftsmanship enables highest cutting performances and it lasts long.

Knives of Fusachika are made by the factory making Toshu knife series. The factory has highest technique called "Edo-togi" grind, which makes knife sharpest among Japanese knives. They applied their techniques to professional knives that are made mainly for professional chefs. Therefore, the knives have single edge which is the traditional style of Japanese chef knives and which cut better than double-edged knives.

Products of Fusachika Professional Chef Knife Series

This fillet knife has blade length of 210mm/8.27in which is relatively long as a fillet knife. This size is suitable to cut big fish or large chunk of meat. Although it is heavy, you can cut well by its thick blade. The fillet knife (it also called “Deba” knife among Japanese chefs) has thick and heavy blade so that it won’t be bent when applying big power to cut. Therefore, this type of knife is mainly used to cut and fillet whole fish. The heft of the Deba knife allows you to cut through the heads and bones of a fish, and its smaller pointed tip fillets the flesh from the bones. This knife can also be used for meat as well.
Handle is made of a most popular wood material, Japanese Magnolia, with basic design and finished by genuine Water Buffalo horn at the end of blade side.

This knife belongs to Special Grade Steel Series, which is made of Aogami blue steel-I. It is the finest material for chef knives. It's extremely hard (therefore extremely sharp) but sticky enough to avoid chip in blade. These features enables long lasting cutting performance, so blue steel-I is beloved by professional chefs. Knife types in this category are Sushi knives (Yanagiba) and Fillet knives (Deba).