Yoshihiro High Carbon All-steel Double-bevel Deba (Thick-Edged Gyuto)
This Western-style Gyuto features with the "thick spine and thick edge (Hamaguriburedo), providing excellent piercing power during chopping and slicing.
It serves not only as a Deba but also as an extremely thick Gyuto. The base of the blade is thicker, while the tip is thin and sharp, making it suitable for efficiently breaking down and cutting various types of fish, poultry, and meat.
The lower quarter of the blade can be used for chopping, pounding ingredients, or breaking bones, while the upper sixth is dedicated to delicate slicing tasks such as filleting fish and separating different parts of ingredients.
Typically, for users accustomed to using double-beveled knives, a single-beveled Deba may pose some difficulty initially and requires time to become familiar with its usage. Therefore, the design of the double-beveled Western-style Deba caters to this specific need.
Additionally, carbon steel knives are ideal for handling meat and cutting steaks because the fat in meat acts as a protective layer, making the knives less prone to rust.
The EDCI rust-resistant spray we offer helps maintain the sharpness of the carbon steel and prevents rust during use, providing a dual benefit!
Forged from full steel, these knives have a robust construction, providing users with a tool that is both sturdy and easy to handle.