165mm Deba, Shun Pro
165mm (6½’’) Deba (Meat / Fish Knife)
THIS MEDIUM-SIZED DEBA PROVIDES PRECISE CUTTING AND TRADITIONAL JAPANESE BLADE CHARACTERISTICS
Most often used to process fish and poultry, this traditional Japanese culinary knife combines some of the functions of a cleaver with some of the functions of a chef’s knife. The Deba may be used to fillet fish, cut through small bones and skin, bone poultry, and cut meat. A single-bevel knife (sharpened on only one side of the blade), the Shun Classic Pro 6½-inch Deba has a wide blade with a dropped point and a curved belly. Its traditional single-bevel design features a slightly hollow-ground back, which helps keep delicate foods intact and offers the additional benefit of helping food quickly release from the blade. The Shun Classic Pro Deba is nimble and precise and ideal for many of the same tasks as a chef’s knife.
DISCOVER WHAT THE PROFESSIONALS KNOW
The Shun Classic Pro is a line of traditional Japanese blade shapes replacing previous generations with a bodacious look. Stunningly appealing with traditional precision that Japanese chefs demand, the blades are now mirror polished, to reduce drag, with the top of the blade reflecting the “graffiti etching”. Because nothing compares to the scalpel-like precision of a single-bevel, the Shun Classic Pro line features single-bevel blades of solid VG10 stainless steel with sharp chisel edges and comfortable D-shaped PakkaWood handles. With their dramatic, graffiti-etched blades, these knives are visually striking as well. The etched design on the blade, differing for each blade style, is similar to etching found on custom Japanese knives and used to identify the blade’s maker. Blade backs are gently hollow ground, creating a tiny air pocket between blade and food so the knife glides through each task with quick precision. Sharpening on a whetstone is practically effortless.
AT THE PEAK OF PERFECTION
In Japan, “shun” (pronounced shoon) is the word used to describe local, seasonal food at the very peak of its flavor and freshness. Shun is a time—the exact moment—when a fruit has reached its perfect ripeness, when a vegetable is at its very best, when meat is at its most flavorful. Home cooks and professional chefs alike celebrate shun in their kitchens, eagerly awaiting each season’s bounty and serving every ingredient in its proper time. Kai named their fine cutlery Shun to honor this tradition of seasonal, mindful eating and as a mark of their dedication to making kitchen cutlery that is always at the peak of its perfection, too.
So now you know; just say, “Shoon” (rhymes with “moon”) for kitchen cutlery that’s designed to help keep your freshest ingredients at their very best.
Discontinued by manufacturer, limited quantities available.