The KC-761 Yo-Deba features a carbon steel blade with wood handle, and stainless steel bolster. The Japanese yo-deba knife shines in the preparation of fish dishes. Not only can the hefty width quickly remove the head and tail, other qualities of the design are efficient for the fish cleaning and filleting process. Of course, the yo-deba is also excellent for the preparation of poultry and other small-boned meats. One deba knife can replace all three of your small butcher knife, paring knife, and fillet knife for these preparations.



About the Honsho Kanemasa E Series:


Honsho Kanemasa E-series knives have verging carbon steel blades made of SK-95, which provide excellent edge retention, HRC 60-61. The basic and simple shape handles have excellent grip and stand up to heavy use. Full-tang construction, with welded bolster, delivers a professional experience. Proudly made in Seki city, Japan.