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Ger van Oers

DEBA Small Knife — The Excellence of Japanese Tradition

Hand-forged, the DEBA Small knife is a true jewel of Japanese culinary craftsmanship. The blade (Jinbu 刃身), measuring 14 cm in length, features a prestigious san-mai (three-layer) structure: a core of high-carbon AUS-10 steel — with a hardness exceeding 60 HRC — encased between two layers of 430 stainless steel that protect its structure, ensuring strength, durability, and long-lasting sharpness. Please note that due to its high carbon content, the core steel may show traces of rust if not properly cared for.

The blade is double-edged (Kireha 切刃) and meticulously sharpened at a 23–25° angle, delivering a clean, controlled cut, perfect for working with fish and meat. The hammered Tsuchime finish — derived from the Japanese words for “hammer” and “mark” — gives the blade a distinctive, elegant texture that not only enhances its beauty but also reduces friction, allowing for smoother and more effortless slicing.

The handle (E 柄), measuring 13 cm, is crafted from fine olive wood and shaped in a traditional octagonal form, offering maximum control, comfort, and stability in the hand. The perfect balance between blade and handle results in an overall length of 27.5 cm, combining power, precision, and aesthetic harmony in every movement.

To complete this masterpiece, the knife comes in an elegant semi-gloss black textured cardboard case — a refined presentation box that makes it ideal as a prestigious gift or collectible piece.

A knife created for those who seek not only a high-precision tool but a true work of art that embodies Japanese culture, refinement, and excellence.

As an enthusiast of Japanese culture and art, I personally select the finest handcrafted knives directly from the most prestigious master bladesmiths.
Each knife is carefully packed in its original box, wrapped in handmade and personalized rice paper, and is shipped from Monaco (import taxes from Japan have already been regularized) with secure and trackable packaging to ensure that it arrives intact and ready to be admired.

Warnings:
The blades of these knives are extremely sharp and should be used responsibly with utmost care to avoid injury. They must be hand-washed (never in a dishwasher) and thoroughly dried to preserve their quality and edge over the years and to prevent damage to the handle.

For sharpening, which should be done only as needed, we recommend using quality sharpening stones with the following characteristics:
- Grit JIS 80-400: For realigning the edge (only if the knife has suffered damage to the edge)
- Grit JIS 600-800: To refine the edge
- Grit JIS 1000-3000: To revive the edge
- Grit JIS 4000-8000: To achieve a polished edge

We suggest sharpening with grits between 600 and 1000 JIS for an optimal result with minimal effort.

How to Choose an Authentic Japanese Knife
•	Essential Design: Japanese knives are functional tools, admired for their craftsmanship rather than their aesthetics. Be cautious of overly elaborate designs, which often signal non-original products.
•	Handle: The handle should be made of wood and designed for usability. Unlike the blade, which can last generations, the handle may wear out over time and is easily replaceable. Avoid overly decorative or colorful handles.
•	Weight: Japanese knives are generally lighter than traditional non-Japanese knives. Superior steel quality allows for thinner blades while maintaining strength and edge durability. Beware of excessively heavy or thick knives.
•	Place of Production: Japan is renowned for high-quality knife production. For authenticity, choose knives from specific regions like Seki, Gifu prefecture, a historical center for forging since the 14th century. A Japanese knife must be entirely made in Japan; avoid those assembled or manufactured abroad using “Japanese steel.”

Anatomy of the Japanese knife. 
- Blade / Jinbu 刃身: The entire extension of the knife from the tip to the handle.
- Edge / Hasaki 刃先: The part of the blade that first pierces the ingredient.
- Primary Bevel / Kireha 切刃: The part of the blade that performs the cutting action, carefully designed to ensure sharpness and precision.
- Distinct Line or Ridge / Shinogi 鎬: The part where the flat sides of the blade (Hira) and the main edge of the blade (Kireha) meet.
- Blade Flat / Hira 平: The flat surface of the blade that extends from the shinogi line to the spine of the knife.
- Spine / Mune 棟: The unsharpened upper edge of the blade.
- Tip / Kissaki 切先: The part of the knife where the cutting edge and the spine meet.
- Belly / Sori 反り: The working surface of the knife.
- Heel / Hamoto 刃元: The part of the blade closest to the handle (opposite of the Kissaki).
- Collar or Ferrule / Kakumaki 角巻: The part where the handle meets the blade.
- Handle / E 柄: The grip of the knife.
- Butt / Ejiri 柄尻: The end or bottom of the knife handle.




Japon -  - 2020 et après 

master craftsman - Couteau de cuisine - Deba bōchō - Acier - Japon - DEBA japonais

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