The Tojiro Zen Deba knife 15.5 cm is a Japanese kitchen knife with a pointed blade used mainly to cut fish and meat. The deba knife is used for ultra-thin slices that require a delicate touch, primarily for fish, though also used when cutting meat.

Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") comes in different sizes, sometimes up to 30 cm (12 inches) in length. It is designed to behead and fillet fish.
Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. 
Deba knives always come in a single bevel.

The Tojiro Zen collection radiates the Japanese tradition of knife-making. 

The blade of the knives is comprised of three layers. The central layer of the blade is made of VG-10 steel, an extremely hard core alloy with the addition of cobalt, hardened to a hardness of 60+/-1 HRC Rockwell, developed by Takefu industries.
The core is clad with a softer, corrosion-resistant 13-chrome steel.

The Zen series consists of traditional Japanese shaped knives. The relatively large traditional D-handle on these knives is made from light-weight oak wood with a black PC resin ferrule.

The handle is shaped in the traditional Japanese D-shape. Basically this means it is suited for right-handed use, but the a-symmetry does not bother for left-handed users.

Use and Care

• Use a sharpening stone to sharpen your knife
• Hand wash in warm water and towel dry
• Do not cut any frozen foods