Deba
Deba knives, also called Deba bōchō ( Japanese 出 刃 包 丁 ), are Japanese chopping knives ( Hōchō ) that are mainly used to cut up fish , but also chicken and beef .
They are sanded on one side, which guarantees an optimal and straight cut. The thickness of the blade is up to 6 mm. Debas come in different sizes up to 30 cm. The first Deba knives appeared in Sakai , Osaka during the Edo period and were mostly made by young swordsmiths or apprentices.
In addition to industrial productions, there are still several traditional companies that forge Debas by hand from several layers of different types of steel. These knives are usually signed by the blacksmith as a sign of good craftsmanship. This tradition was taken over by the swordsmiths, who (should) only label the successful pieces with their signature. The traditionally slightly oval handle is usually made of magnolia wood, the blade of higher quality knives is held by a buffalo horn clamp.
Master copies of these manufactories are also made from traditional and therefore not rustproof, multi-layer steels and can cost several thousand euros. Since it is primarily the skills of the cutler that determines the quality and thus the price, these products are in great demand, and the few blacksmiths have long waiting lists.
These knives are outstanding in terms of material quality, sharpness and maneuverability, but are also sensitive and need a lot of care. Regular honing and regrinding with a wet whetstone and oiling the blade with camellia oil contribute to the preservation of high-quality Japanese blades for years and even decades.
handling
Although the Deba is a "cleaver", it is not used for "striking" purposes. Such a procedure would easily damage the cutting edge. If hard material has to be cut through, the cutting edge is placed on the cut material and pressed through the cut material with the ball of the hand on the back of the blade. Alternatively, blows are made with the heel of the hand on the back of the blade. This "pressing" cut is to be distinguished as "chopping" from the "pulling" cut of Japanese knives.