Wasabi Black – polished blade, black handle: these Japanese designed knives feature a stainless steel polished blade with a hardness of 58±1 HRC that lend your kitchen the unmistakable Far Eastern flair. They are a good value option.
In contrast to the traditional Japanese wood handle the black plastic handle is not inserted but embraces the blade completely. Thus the blade is closely connected to the handle, not allowing dirt to settle in any gaps.
The Deba Knife is trationally used to prep fish. It single sided edge is precise when it comes to slicing into fish and it's heavy set and thick blunt side is the perfect weight for crushing bones or for boning a chicken.
Cleaning and Care Tips:
Do not put your knife in the dishwasher as it will dull the blade.
Store either in a knife block, in a drawer or ideally on a magnetic knife rack.
Wash your blade with hot water before first use and dry thoroughly.
After each use, it is good practice to wash your blade under hot water, to dry with a dishcloth immediately and then to store it away.
Use a wooden or synthetic board for chopping. Stone or glass will dull your blade.
After slicing through acidic foodstuffs such as lemons, limes or tomatoes, wash and dry your knife straight away, because if left, the acids will begin to damage the steel, leaving spots.
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