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The Yoshihiro brand is at the forefront of modern kitchen knife making, combining the age-old art of traditional Japanese sword-making techniques with cutting-edge metallurgy.
Yoshihiro's philosophy is that every moment is a unique opportunity. One knife - you can save a lifetime. Yoshihiro specialists strive to ensure that this single knife would be Yoshihiro's knife. Yoshihiro excels in one of the most difficult skills to master, knife making, as she inherited the Japanese tradition of beauty and perfection better than anyone.

Yoshihiro is a company that specializes in making premium handcrafted Japanese kitchen knives. For over 100 years, the Yoshihiro brand of knives has been Japan's leading supplier of high quality kitchen cutlery. However, it wasn't until 2008 that Yoshihiro began selling its knives to the global market, offering over 600 premium Japanese knives. Despite the use of the most advanced technologies on Yoshihiro's production lines, the production of kitchen knives remains, at its core, handmade, with an individual approach of the master to each blade. The origins of the technique used to create Yoshihiro knives can be traced back to medieval Japanese sword smiths of the 14th century, who perfected fire, iron and water techniques. Over the course of 700 years, sword smiths gradually transferred their technology to knives, and the spirit of Japanese sword making permeated the creation of kitchen knives.
Yoshihiro kitchen knives are the culmination of seven centuries of tradition, intertwined with modern innovation inspired by Japanese ingenuity.

The Deba knife, in fact a kitchen cleaver, due to its specialization is of little use for use in European cuisine, but is, in fact, the hallmark of the Japanese knife industry. Oddly enough, many of their collection of Japanese knives do not start with multifunctional Santoku or Petty, which are easily adapted to any needs of European cuisine, but with Deba, as the most prominent representative of Japanese exoticism.

Deba is a massive tisak knife with a thick butt. This type of knife has a huge number of modifications in size and thickness, depending on the intended application. The usual blade length is 165-220mm, although smaller and much larger blades are also found. The thickness of the butt varies from 5 to 13 mm. It has a one-sided sharpening. Basically, Deba is intended for rough butchering of fish carcasses, separation of heads and tails. The wide butt is convenient for putting pressure on the blade from above. The classic Deba has a specific sharpening that determines the functional purpose of individual sections of the blade. The area near the heel is the fish head compartment, where not so much sharpness is needed as resistance to blunting. The middle zone of the blade is mainly used to separate the fish backbone from the fillet. The sector of the cutting edge near the point, as well as the area near the heel, should not be as sharp as the middle, so that it is more convenient to separate the fillet from the ridge. In the realities of European cuisine, Deba, if not a decoration, is used mainly as a cleaver, so it is sharpened along the entire length of the RK in the same way.

Yoshihiro's Deba kitchen knives are made from a steel called white paper or Shiro Kami, which is the most commonly used steel for this type of knife. The blade is two-layer, traditional for one-sided type of sharpening. On the concave side - a harder layer, on the convex - softer. Deba knives have one-sided sharpening, which is not quite common for a European user, but does not beg for all the other positive qualities of the knife, and besides, you can get used to it quite quickly.

The length of the Deba blade from Yoshihiro is 180/215mm. The blade height is 50/59mm, and the width at the butt is 7/9mm. The knife has a magnolia handle, traditional for Japanese kitchen workers, with a plastic bolster. The handle is untreated and before use, it is better to impregnate it with special oil. The option of one-sided sharpening is made for work with the right hand - i.e. under the right Knife weight - 275/440 grams. The knife is sharpened and ready to go.


Country of origin
61 HRC
Blade height
Blade length
Blade thickness
Handle material
steel grade
Shiro Kami
275 g.
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