Misono Eu Swedish Carbon Steel Western Deba Knife (Yo-Deba) Yo-Deba 210mm (No.151) (Honbazuke hand-honed edge) - No

The Misono Eu Swedish Carbon Steel Western Deba Knife (Yo-Deba) Yo-Deba 210mm is a high-quality kitchen knife designed for professional chefs and cooking enthusiasts alike. Crafted with precision, this knife offers exceptional sharpness and durability thanks to its reactive carbon steel blade. Its traditional honbazuke hand-honed edge ensures excellent cutting performance right out of the box, making meal preparation efficient and enjoyable.

Originating from Seki City, Japan, a region with over 800 years of expertise in blade making, this Misono knife exemplifies superior craftsmanship. The asymmetric bevel of 70/30 on the double-edged blade enhances control and versatility, making it ideal for various kitchen tasks from filleting fish to slicing meats. Its robust design and authentic materials make it a reliable tool for any culinary setting.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Hand-honed honbazuke edge for precise and sharp cutting
• Made from reactive carbon steel for superior durability and edge retention
• Double-edged blade with an asymmetric bevel of 70/30 for versatile use
• 210mm blade length suitable for a range of kitchen tasks
• Crafted in Seki City, renowned for over 800 years of expert knife production

Use the Misono Yo-Deba knife for precise cutting tasks such as filleting fish, slicing meat, and other detailed kitchen preparations. Always handle the knife with care to maintain its sharpness and prevent accidents. After use, hand wash the knife with mild detergent and warm water, then dry immediately to prevent rusting. Avoid using the knife on hard surfaces like glass or stone to preserve the blade edge.

To maintain the Misono Yo-Deba knife's performance, always hand wash it promptly after use with mild soap and warm water. Avoid soaking the knife or placing it in a dishwasher as this can lead to rust and discoloration. Dry the knife thoroughly with a soft cloth before storing it in a dry place. Regular honing and occasional professional sharpening will help keep the edge sharp and effective.