Cart 0
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511
Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511

Kanetsune Seki White Steel Damascus 11 Layers Deba Knife 210mm KC-511

  • Save $55.80
Shipping Policy

KC-511, Deba 210mm
Deba is a kind of Japanese chef knife style. We usually use Deba to cut off head of fishes, to cut fillet off from backbone. Sometimes we use it to take chicken meat apart from bone. And often chop bone or soon.

●BLADE LENGTH : 210mm (8.3")
●BLADE STEEL : White Steel Core / Damascus 11 Layers
●HRC : 60
●HANDLE : Traditional O-Shaped Magnolia w/ Black Plastic Bolster 
●Made in Japan 

    This 11-Layers blade is not only beautiful but also the high-grade in strength, durability, sharpness. This inherits the tradition of blade structure of the Japanese sword (Katana), the sharpness is famous worldwide. 

Note: This carbon steel is not resistant to rust. Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appears)

About "Seki City"
    Seki city is the top share of cutlery in 5 biggest producing area of Japan. The feature of Seki's cutlery is the edge is hard, the durability of the sharpness. The cutlery produced by Japanese traditional techniques and the precious knowledge containing appropriate quenching is easy re-sharpening, the sharpness is excellent and sustains for a long time. The sword of Seki City was praised for "Not breaking, not bending,and it can cut well". Seki city inherits the precious tradition.