The Kanetsune KC-411 Deba features a White Steel #2/11-layer Damascus blade and a red sandalwood handle with a black wood bolster. Deba are traditional Japanese knives for fish. The knife is compact and hefty for portioning and removing heads and tails, but also features edges and razor sharpness for filleting and skinning. One knife can do it all. Also great for poultry, as it does short work around bones and through sinews and cartilage.



About the KC-400 Series:

The KC-400 features beautiful blades made of 11 layers of Damascus with white steel #2 cutting edge. This provides excellent edge retention, with a hardness of HRC 60 or more. The traditional D-shaped wooden handles are comfortable and stand up to whatever you put them to.