Set the delivery location to see products according to your choice.
AustriaEnglish
BelgiumEnglish
BulgariaБългарски
CroatiaEnglish
CyprusΕλληνικά
CzechiaEnglish
EstoniaEnglish
FinlandEnglish
FranceEnglish
GermanyDeutsch
GreeceΕλληνικά
HungaryEnglish
IrelandEnglish
ItalyEnglish
LatviaEnglish
LithuaniaEnglish
LuxembourgEnglish
MaltaEnglish
NetherlandsEnglish
PolandEnglish
PortugalEnglish
RomaniaRomână
SlovakiaEnglish
SloveniaEnglish
SpainEnglish
SwedenEnglish
© 20[0-9]{2} Skroutz SA All Rights and Lefts reserved. FAQ | Terms of use | Privacy Policy | Cookie Policy
Key features:
Selected Store
Stock 1 piece
Skroutz Buyers Protection
Prices are calculated for:Luxembourg, Other Payment Options
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 cutting small chicken or fish bones.
The blade of the Seki Magoroku Redwood series is made of carbon stainless steel 1K6 with a hardness of 57 (±1) HRC (a knife with a hardness above 56 HRC is considered good). It has a long-lasting edge retention and excellent sharpness. The single-sided sharpening traditionally used for Japanese knives minimizes friction between the blade and the material being cut, providing the precision required for cutting.
The length of the blade is 15.5 cm.
The handle with the traditional chestnut shape is made of pakkawood. The high-quality resin added to the wood makes the material extremely durable, resistant to moisture, and comfortable to hold.
The length of the handle is 13.5 cm.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are not suitable as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using 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.
No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone or strop.
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. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.
It is also advisable to sharpen your knives with a professional occasionally, to repair possible damage to the blade's edge and to maintain sharpness.
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.
Nakiri knives are specialized in cutting vegetables.
This one is single-sided, so it is for the more experienced, especially in slicing.
It needs to be washed/dried after each use to properly maintain its wood, and a little oil every now and then.
Very good but not perfect, mine wasn't 100% straight and the ring that holds the handle has started to loosen a bit, I've had it for almost a year.
Nevertheless, it is one of my favorite knives and its handle makes it stand out.
Small, with an intermediate size between an everyday eating knife and a regular chef's knife, it makes it ideal for all tasks.
With this, I cut large pieces of meat into steaks, and with this, I eat them!
So it can become the only knife that anyone will use and it is enjoyable to use.
Exceptional metal and sharpening, very sharp, and with 3 minutes of touch-up twice a month, it will always remain like this.
If you don't collect knives and you are looking for the one and only that will upgrade your experience in the kitchen without costing a fortune, well, this here is it!
The best I have ever held in my hands as a knife.
There is a slight cut on the right side of the front part of the handle, which may bother left-handed people.
The handle is very good and has a good grip because the wood is not completely smooth.
If you were like me, torn between this and the KAI WASABI, I would recommend this one.
It has by far a better handle, the blade is harder at 58+-1 HRC, and it is more beautiful than the other
Verified purchase
Super lightweight knife, with a handle that doesn't tire you out! Flawless!
Verified purchase
Verified purchase
Verified purchase
Verified purchase
Verified purchase
Verified purchase
Technology
Home & Garden
Fashion
Sports & Outdoors
Health - Beauty
Baby & Kid
Auto - Moto
Business - B2B
Books