Vintage Japanese Deba Knife 150mm Carbon Steel Magnolia Handle Made in Japan 1752
Vintage Japanese Deba Knife 150mm Carbon Steel Magnolia Handle Made in Japan 1752
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Experience controlled fish preparation with a vintage Japanese deba
This pre-owned 150mm deba pairs a recorded carbon steel blade with a magnolia wood handle. Its recorded single bevel offers a specialised Japanese format for fish preparation, with handedness to be confirmed before use.
The Specs
- Knife type: deba
- Steel recorded: carbon steel; exact alloy not specified
- Blade length recorded: 150mm
- Bevel recorded: single bevel; handedness and edge angle not recorded
- Handle recorded: magnolia wood
- Hardness recorded: 58 HRC; not independently verified
- Origin recorded: Japan
- Condition: vintage, pre-owned
- Maker, production date, overall length, weight and measured spine thickness: not recorded
Heritage & Use
The deba format supplies the knife's design context, not proof of this individual blade's age or workshop. The earlier listing describes a thick spine and robust heel for controlled fish preparation, but no thickness measurement is supplied. Heading and filleting require appropriate technique and assessment of the blade; this is not a guarantee of bone-cutting capability or a recommendation for general bone chopping. Confirm the knife's handedness, edge condition, blade integrity and handle security before kitchen use.
Care & Maintenance
- Hand wash only; never use a dishwasher
- Dry immediately and avoid soaking the magnolia handle
- Remove active rust before food preparation and apply a light coat of food-safe blade oil before extended storage
- Avoid routine honing rods on the recorded single-bevel edge
- Sharpen on suitable water stones using single-bevel technique that preserves the main bevel and back-face geometry; consult a specialist if unsure
- Do not sharpen only the flat face, assume handedness or convert the blade to a double bevel
- Avoid frozen food, twisting and impact work; do not assume suitability for bone chopping
- Store clean and dry with the edge protected in a suitable sheath or knife roll
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