Misono Eu Swedish Carbon Steel Western Deba Knife (Yo-Deba) Yo-Deba 240mm (No.152) (Honbazuke hand-honed edge) - No

The Misono Eu Swedish Carbon Steel Western Deba Knife (Yo-Deba) Yo-Deba 240mm (No.152) is a masterful blend of traditional Japanese craftsmanship and modern technology. Crafted in Seki City, Japan, a region celebrated for its 800-year history of producing premium blades, this knife offers exceptional sharpness and durability. Its reactive carbon steel blade delivers precise cutting performance, making it an essential tool for professional chefs and cooking enthusiasts alike.

Designed with a double-edged blade and an asymmetric bevel of 70/30, this Yo-Deba knife features a traditional Honbazuke hand-honed edge that is ready for immediate use. The 240mm blade length provides excellent versatility for various kitchen tasks, from filleting fish to slicing meat. The Misono Eu Swedish Carbon Steel Western Deba Knife stands out with its quality, craftsmanship, and attention to detail, ensuring it will be a reliable companion in your culinary adventures.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Blade made from reactive carbon steel for exceptional sharpness and edge retention
• Hand-honed Honbazuke edge providing a traditional, ready-to-use finish
• Double-edged blade with an asymmetric bevel of 70/30 for precise cutting
• 240mm blade length ideal for filleting, slicing, and general kitchen tasks
• Crafted in Seki City, Japan, a renowned center for high-quality blade production

Use the Misono Eu Swedish Carbon Steel Western Deba Knife for precise slicing, filleting, and general kitchen cutting tasks. Always handle the knife carefully, keeping fingers clear of the blade to avoid injury. To maintain its sharpness, use a sharpening stone or professional sharpening service as needed. Avoid cutting hard materials that could damage the blade.

Hand wash the knife immediately after use with mild detergent and warm water. Dry thoroughly to prevent rust or discoloration, as reactive carbon steel is prone to oxidation. Avoid dishwashers and prolonged soaking. Store the knife in a dry place, ideally in a knife block or protective sheath to maintain the edge and prevent accidents.