Tojiro Fujitora DP 2-Layer VG10 Deba 180 mm Asymmetrical Handle FU-637

SUMMARY

• Ideal for fish preparation tasks such as head removal, filleting, and cutting through bones.
• This traditional Japanese knife features a 2-layer construction with a high-hardness DP cobalt alloy steel core and 13-chrome stainless steel cladding, combining exceptional sharpness, durability, and easy maintenance.
• The all-stainless steel handle ensures superior hygiene, making it a professional-grade knife trusted by chefs.

FEATURES

<A 2-Layer Blade That Combines Hardness And Corrosion Resistance>

• The core material is DP cobalt alloy steel, refined from high-purity iron ore using a low-temperature gas reduction process.
  This enhances the hardness and wear resistance of the blade for long-lasting sharpness.
• The sides are made of 13-chrome stainless steel, which enhances the blade’s rust resistance and ease of maintenance.

<All-Stainless Steel Handle Design>

• The blade and handle are integrated into a single unit, preventing the intrusion of bacteria.
• The handle is made of 18-8 stainless steel, allowing for easy cleaning and boiling sterilization for excellent hygiene.

<Single-Bevel Blade>

• The right-handed single-bevel edge offers excellent control and smooth handling, especially when preparing small fish.
  
• Its asymmetrical handle design provides a comfortable and secure grip for precise cutting.
• A unique tornado-patterned texture on one side provides a secure, non-slip hold even when your hands are wet or oily ensuring comfortable and precise control during use.

<Features of Deba Knife>

• Thick and Heavy Blade:
  The solid spine and weight let the knife cut through fish heads and bones effortlessly, using its own momentum.

• Single-Bevel Edge:
  A hallmark of Japanese craftsmanship — the single-bevel design enables extremely clean and precise cuts without damaging the flesh.

• Versatile Design:
  The pointed tip handles fine work such as gutting and trimming, while the thick heel is ideal for tougher tasks like cutting through bone.

• Razor-Sharp Edge:
  Perfect for smooth filleting, ensuring the meat remains intact and beautiful.

• Traditional Craftsmanship:
  Forged using time-honored Japanese techniques for durability, sharpness, and balance.

SPECIFICATIONS