Tsunehisa Ginsan Deba 150mmThe Tsunehisa Ginsan Deba 150mm is a single bevel Japanese fish knife best fit for first timers and students requiring a stainless steel blade for butchering fish. Finished by Takayuki Shibata in Fukuyama, this knife features Ginsan Silver #3 steel with a nashiji surface finish and sanmai stainless clad construction. The 150mm profile provides the necessary weight and thickness for splitting bones and filleting, measuring 7. 3mm at the spine heel and

and chopping vegetables or meat in professional and home kitchens

This double-bevel blade features an AUS-10 core with stainless Damascus cladding

The honyaki forging method produces a blade from a single piece of high-carbon steel

and crusty loaves

This stainless clad blade is easy to maintain but can be relatively hard to sharpen due to the steel's wear resistance

SRS-13 powder metallurgy steel offers high wear resistance and corrosion resistance due to its uniform grain structure and chromium content

The blade geometry includes a 3

Best to soak for 5 minutes before use

This K-tip gyuto profile pairs a standard gyuto body with an angled kiritsuke-style tip and flatter edge

The made-in-Japan quality and the long tradition of making carbon steel wok give customers confidence that the cookware is durable and safe

this knife features an octagonal ebony handle that provides a tapered grip and minimalist aesthetic suitable for precise slicing tasks

it still does stick