TOJIRO DP 2Layered Deba Knife by Molybdenum Vanadium japanese charcoal By using hardwood sawdust as

By using hardwood sawdust as material

Picture: Kansai style (Rectangle style pan)

At last the finishing touch to “NAGOMI” blade edge is put by “Master”

This usuba vegetable knife is crafted out of SILVER 3 / Ginsan-Ko knife

Thin and smooth -  bringing gentle touch to your lips

TOJIRO DP 2Layered Deba Knife by Molybdenum Vanadium japanese charcoal By using hardwood sawdust asDeba is indispensable for cleaning fish. It is used to cut through hand bones and to filet the fish. It is constructed with a thick spine while the tip is thin with an extremely sharp edge. Deba was most common knives use in home kitchen. Professionals have a range of Deba and choose a suitable size depending upon the size of the fish. Tojiro Knives are pioneers of traditional Japanese knives, and is characterized by their integrated handle and blade.