Name: Deba knife
Brand: Kashima
SKU: MIS-180DE
Price: 159.95 EUR
Availability: InStock

Deba knife

MIS-180DE

€159,95 EUR

VAT included for EU orders.

Kashima | Deba | Shirogami #2

A large deba with a 180 mm blade.

Blade height: 55 mm
Weight: 312 g

The knife is entirely hand-forged from Shirogami #2 carbon steel. The blade has a single-bevel edge (right-handed) and a thick spine to provide the correct sharpening angle. The handle is made from ho wood with a black buffalo horn bolster.

Kataba is the Japanese term for single-bevel knives, and the Kashima Kataba series has been developed to meet the needs of professional users looking for a reliable knife that will last for many years.

We are very impressed with the performance of this knife, and we are pleased to offer such a finely forged blade at such an attractive price. An excellent choice for anyone looking for a high-quality single-bevel knife.

Manufacturer: Kashima
Model: Deba
Length: 180 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.