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Kai Wasabi Black Knife Deba from Stainless Steel 21cm
Knives

Kai Wasabi Black Knife Deba from Stainless Steel 21cm Code: 6721D

Key features:

  • Deba Knife
  • Material: Stainless Steel
  • Blade Length: 21 cm
  • Handle Length: 12.5 cm
  • Weight: 241 gr
See full description

  • Item

    Deba

    General purpose knife, suitable for meat, fish, and vegetables. It has a sharper and thinner tip than a Chef's knife, is lighter and smaller in size, while the length of its blade is ideal for fine chopping and slicing. Its serrations create air pockets that allow the knife to easily release food that usually sticks to the blades during cutting.
  • Blade Material Stainless Steel
  • Handle Material Plastic
  • Blade Length 21 cm
  • See all
79 48 €
Delivery by Tue, 07 Jul
14,00 €   shipping cost
Sent from Greece
From E-Costos 5.0 (3)
5.0 (3 reviews)
Greece
2 pieces
See Cutlery on the page of E-Costos
Product report

Description

Description

Deba Knife

The Deba is used in Japanese cuisine as a traditional cleaver. The sturdy, heavy knife has a strong, wide single-edged blade. The front part of the blade is mainly used for filleting fish. The back part is stronger and is used among other things for bones of small chickens or fish.

Blade Material

The polished blades of the Wasabi Black series are made from the new technology, rust-resistant 6A/1K6 steel and are particularly rust-resistant due to their high chromium content. It is a classic type of stainless steel. The high carbon content provides better edge retention. 

The blade length is 21 cm.

Handle

The black plastic handle is water-resistant and consequently very sturdy. Its shape offers a pleasant, natural feel thanks to the addition of bamboo powder.

The length of the handle is 12.5 cm.

Cutting board

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
See full description

Specifications

Specifications

Product Number
6721D
Type
Deba

Type

Deba

General purpose knife, suitable for meat, fish, and vegetables. It has a sharper and thinner tip than a Chef's knife, is lighter and smaller in size, while the length of its blade is ideal for fine chopping and slicing. Its serrations create air pockets that allow the knife to easily release food that usually sticks to the blades during cutting.
Material
Stainless Steel
Handle Material
Plastic
Blade Type
Curved

Blade Type

Curved

The curved blade is ideal for cutting foods that require quick, continuous motions, such as vegetables or herbs. Its curved shape allows for a rocking motion on the cutting surface, making fine chopping more comfortable and stable.
Japanese
Yes

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
Yes

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
No
Pieces
1 pcs
Blade Length
21 cm
Colour
Black
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

See all specifications

Reviews (3)

Reviews

5.0
3
5.0
Review this product
  1. 3
  2. 4 stars
    0
  3. 3 stars
    0
  4. 2 stars
    0
  5. 1 star
    0
Review this product
  • Weight
  • Handle Ergonomics
  • Handle stability
  • Is it sharp?
  • Value for money

Reviews by our members

  • christos_swc
    5
    39 out of 41 members found this review helpful
    christos_swc

    Verified purchase

    I have 2 Wasabi knives, this one and a Santoku, and the factory sharpening is flawless on both.
    They are single-sided and very sharp.
    Very thick and sturdy, this has its pros and cons depending on the task you have to do.
    I have nothing negative to say, I enjoy using it.
    Of course, single-sided knives tend to lean towards one side.
    If you're cutting on the edge, for example, a cucumber, its cutting is perfect.
    If you want to cut a zucchini exactly in the middle, things get complicated.
    A chef's knife or a Santoku is the most suitable general-purpose knife.
    Its size means that my wife doesn't want to use it and you certainly won't take it out of the drawer just to cut a tomato because washing and wiping are too much for that.
    I do it because that's how I like it.
    Its large surface helps you transfer everything you've cut to a plate with just one movement.
    Its sharpening is exclusively for experts.
    It is a knife for filleting fish and breaking the fish's spine, and in Greece, we don't fillet fish, we cook them whole.
    So it's a purchase for knife enthusiasts and not guided by logic.
    I bought more than I expected with this knife but...
    ...I didn't need it, probably neither do you.
    Since most of us are kitchen amateurs, logic doesn't fit and this is a bit of a fetish, I dare to say, an experience.
    The price is a steal.
    In conclusion:
    If you're looking for the one and only knife for Greek cuisine, look for something else.
    If you're a knife enthusiast, go for it and you will enjoy it.

    Translated from Greek ·
    Did you find this review helpful?
  • bousias.john
    5
    1 out of 4 members found this review helpful
    bousias.john

    Verified purchase

    It is sturdy. I think I am cutting slightly to the left. For the money it is sold, it is okay.

    Translated from Greek ·
    Did you find this review helpful?
  • 5
    0 out of 1 members found this review helpful
    biserbox1974

    Verified purchase

    Good knife. It will do the job in the kitchen, in a tavern.

    Translated from Greek ·
    • Weight
    • Handle Ergonomics
    • Handle stability
    • Is it sharp?
    • Value for money
    Did you find this review helpful?
  • christos_swc
    5
    christos_swc

    I have 2 Wasabi knives, this one and a Santoku, and the factory sharpening is flawless on both.
    They are single-sided and very sharp.
    Very thick and sturdy, this has its pros and cons depending on the task you have to do.
    I have nothing negative to say, I enjoy using it.
    Of course, single-sided knives tend to lean towards one side.
    If you're cutting on the edge, for example, a cucumber, its cutting is perfect.
    If you want to cut a zucchini exactly in the middle, things get complicated.
    A chef's knife or a Santoku is the most suitable general-purpose knife.
    Its size means that my wife doesn't want to use it and you certainly won't take it out of the drawer just to cut a tomato because washing and wiping are too much for that.
    I do it because that's how I like it.
    Its large surface helps you transfer everything you've cut to a plate with just one movement.
    Its sharpening is exclusively for experts.
    It is a knife for filleting fish and breaking the fish's spine, and in Greece, we don't fillet fish, we cook them whole.
    So it's a purchase for knife enthusiasts and not guided by logic.
    I bought more than I expected with this knife but...
    ...I didn't need it, probably neither do you.
    Since most of us are kitchen amateurs, logic doesn't fit and this is a bit of a fetish, I dare to say, an experience.
    The price is a steal.
    In conclusion:
    If you're looking for the one and only knife for Greek cuisine, look for something else.
    If you're a knife enthusiast, go for it and you will enjoy it.

    Translated from Greek ·
    39
  • bousias.john
    5
    bousias.john

    It is sturdy. I think I am cutting slightly to the left. For the money it is sold, it is okay.

    Translated from Greek ·
    1
  • 5
    biserbox1974

    Good knife. It will do the job in the kitchen, in a tavern.

    Translated from Greek ·
    0
  • See all

Description & Specifications

Deba Knife

The Deba is used in Japanese cuisine as a traditional cleaver. The sturdy, heavy knife has a strong, wide single-edged blade. The front part of the blade is mainly used for filleting fish. The back part is stronger and is used among other things for bones of small chickens or fish.

Blade Material

The polished blades of the Wasabi Black series are made from the new technology, rust-resistant 6A/1K6 steel and are particularly rust-resistant due to their high chromium content. It is a classic type of stainless steel. The high carbon content provides better edge retention. 

The blade length is 21 cm.

Handle

The black plastic handle is water-resistant and consequently very sturdy. Its shape offers a pleasant, natural feel thanks to the addition of bamboo powder.

The length of the handle is 12.5 cm.

Cutting board

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
Product Number
6721D
Type
Deba

Type

Deba

General purpose knife, suitable for meat, fish, and vegetables. It has a sharper and thinner tip than a Chef's knife, is lighter and smaller in size, while the length of its blade is ideal for fine chopping and slicing. Its serrations create air pockets that allow the knife to easily release food that usually sticks to the blades during cutting.
Material
Stainless Steel
Handle Material
Plastic
Blade Type
Curved

Blade Type

Curved

The curved blade is ideal for cutting foods that require quick, continuous motions, such as vegetables or herbs. Its curved shape allows for a rocking motion on the cutting surface, making fine chopping more comfortable and stable.
Japanese
Yes

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
Yes

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
No
Pieces
1 pcs
Blade Length
21 cm
Colour
Black
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

Reviews (3)

5.0
3
5.0
Review this product
  1. 3
  2. 4 stars
    0
  3. 3 stars
    0
  4. 2 stars
    0
  5. 1 star
    0
Review this product
  • Weight
  • Handle Ergonomics
  • Handle stability
  • Is it sharp?
  • Value for money

Reviews by our members

  • christos_swc
    5
    39 out of 41 members found this review helpful
    christos_swc

    Verified purchase

    I have 2 Wasabi knives, this one and a Santoku, and the factory sharpening is flawless on both.
    They are single-sided and very sharp.
    Very thick and sturdy, this has its pros and cons depending on the task you have to do.
    I have nothing negative to say, I enjoy using it.
    Of course, single-sided knives tend to lean towards one side.
    If you're cutting on the edge, for example, a cucumber, its cutting is perfect.
    If you want to cut a zucchini exactly in the middle, things get complicated.
    A chef's knife or a Santoku is the most suitable general-purpose knife.
    Its size means that my wife doesn't want to use it and you certainly won't take it out of the drawer just to cut a tomato because washing and wiping are too much for that.
    I do it because that's how I like it.
    Its large surface helps you transfer everything you've cut to a plate with just one movement.
    Its sharpening is exclusively for experts.
    It is a knife for filleting fish and breaking the fish's spine, and in Greece, we don't fillet fish, we cook them whole.
    So it's a purchase for knife enthusiasts and not guided by logic.
    I bought more than I expected with this knife but...
    ...I didn't need it, probably neither do you.
    Since most of us are kitchen amateurs, logic doesn't fit and this is a bit of a fetish, I dare to say, an experience.
    The price is a steal.
    In conclusion:
    If you're looking for the one and only knife for Greek cuisine, look for something else.
    If you're a knife enthusiast, go for it and you will enjoy it.

    Translated from Greek ·
    Did you find this review helpful?
  • bousias.john
    5
    1 out of 4 members found this review helpful
    bousias.john

    Verified purchase

    It is sturdy. I think I am cutting slightly to the left. For the money it is sold, it is okay.

    Translated from Greek ·
    Did you find this review helpful?
  • 5
    0 out of 1 members found this review helpful
    biserbox1974

    Verified purchase

    Good knife. It will do the job in the kitchen, in a tavern.

    Translated from Greek ·
    • Weight
    • Handle Ergonomics
    • Handle stability
    • Is it sharp?
    • Value for money
    Did you find this review helpful?
  • christos_swc
    5
    christos_swc

    I have 2 Wasabi knives, this one and a Santoku, and the factory sharpening is flawless on both.
    They are single-sided and very sharp.
    Very thick and sturdy, this has its pros and cons depending on the task you have to do.
    I have nothing negative to say, I enjoy using it.
    Of course, single-sided knives tend to lean towards one side.
    If you're cutting on the edge, for example, a cucumber, its cutting is perfect.
    If you want to cut a zucchini exactly in the middle, things get complicated.
    A chef's knife or a Santoku is the most suitable general-purpose knife.
    Its size means that my wife doesn't want to use it and you certainly won't take it out of the drawer just to cut a tomato because washing and wiping are too much for that.
    I do it because that's how I like it.
    Its large surface helps you transfer everything you've cut to a plate with just one movement.
    Its sharpening is exclusively for experts.
    It is a knife for filleting fish and breaking the fish's spine, and in Greece, we don't fillet fish, we cook them whole.
    So it's a purchase for knife enthusiasts and not guided by logic.
    I bought more than I expected with this knife but...
    ...I didn't need it, probably neither do you.
    Since most of us are kitchen amateurs, logic doesn't fit and this is a bit of a fetish, I dare to say, an experience.
    The price is a steal.
    In conclusion:
    If you're looking for the one and only knife for Greek cuisine, look for something else.
    If you're a knife enthusiast, go for it and you will enjoy it.

    Translated from Greek ·
    39
  • bousias.john
    5
    bousias.john

    It is sturdy. I think I am cutting slightly to the left. For the money it is sold, it is okay.

    Translated from Greek ·
    1
  • 5
    biserbox1974

    Good knife. It will do the job in the kitchen, in a tavern.

    Translated from Greek ·
    0
  • See all
79,48 €
14,00 €   shipping cost