OZH-700 Deba
Small deba, similar to an ajikiri, made in Seki, Japan. The blade is from stainless steel and the handle is magnolia wood with a resin ferrule.
The purpose of a deba is primarily for filleting and butchering fish, as well as cutting through small to medium-sized bones. It is robust and heavy, making it suitable for tougher tasks like cutting heads off fish or breaking down poultry.
An ajikiri is designed for preparing and filleting small fish, such as horse mackerel (aji), from which it takes its name. With a compact blade typically around 100 to 150mm long, the ajikiri offers exceptional control and precision, making it ideal for delicate tasks like scaling, gutting, and cutting through the fine bones of smaller fish. Its short, sturdy blade can also handle minor butchery tasks, such as trimming and portioning. While the ajikiri is primarily used for fish preparation, its size and sharpness make it versatile enough for other intricate tasks, such as slicing small vegetables or garnishes. The ajikiri is a must-have for chefs who frequently work with small seafood, blending efficiency and precision in one compact tool.
This is an ideal entry-level knife to start a Japanese kitchen knife collection. It can also be added to an existing collection as a daily workhorse for fish-related tasks, thanks to the durability of the materials. 420J2 stainless steel is very rust resistant and durable and sharpens easily. While it is stainless, we recommend that cooking knives are washed and dried by hand.
- Sides: Single-sided (for right handed use)
- Blade steel: 420J2 stainless steel (HRC 55-56)
- Handle: Magnolia wood with ABS resin ferrule
- Total length: 215mm
- Blade length: 104mm
- Weight: 50g
- Packaging: Cardboard & clear plastic box
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Seki, located in Gifu Prefecture, Japan, has a rich history as a knife-making city that dates back over 700 years. The craft began during the Kamakura period when swordsmiths were drawn to the area for its high-quality water, charcoal, and iron sand—key resources for forging. Seki quickly became renowned for producing samurai swords, prized for their exceptional sharpness and durability. Following the decline of samurai culture in the late 19th century, Seki's artisans adapted their skills to crafting knives, scissors, and other cutlery. Today, Seki is celebrated as a global hub for high-quality blades, blending traditional techniques with modern innovation. Seki Tsubazo is a knife maker based in Seki which specialises in making practical kitchen knives for home cooks and aspirant chefs.