Duo of knives Japanese for right-handed YANAGIBA - DEBA

Yanagiba blade: 21 cm

Deba blade: 15 cm

The Japanese are the undisputed masters of detailing and peeling, both for the quality of their knives and their know-how. In addition to the traditional and popular bo-cho- knife with a very tapered triangular blade with a right-angled notch on the side of the handle, there are various knives used by sushi masters, among others, in Japanese cuisine.

Japanese knives are very sharp, and should not be left within the reach of children.
Never put your knives in the dishwasher, very aggressive products as well as the heat adversely affect the special alloy as well as the wooden handle, rather wash the knife by hand for long use.
Don't try to slice bones or other hard things. For this take more appropriate instruments.