{"product_id":"imarku-7-deba-knife-japanese-single-bevel-fish-fillet-knife-7in-high-carbon-stainless-with-pakkawood-handle","title":"imarku 7\" Deba Knife — Japanese Single-Bevel Fish Fillet Knife, 7in High-Carbon Stainless with Pakkawood Handle","description":"\u003cp\u003e\u003cstrong\u003eimarku 7\" Deba Knife is a traditional Japanese single-bevel fish-cutting knife built for breaking down whole fish, precise filleting, and clean sashimi slicing.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis 7-inch deba from imarku combines a high-carbon stainless-steel blade with a hand-sharpened single-bevel edge and an ergonomic pakkawood handle. It’s engineered to deliver controlled, low-resistance cuts for tasks such as removing heads, splitting collars, tackling small bones, and producing even sashimi slices. The blade geometry and materials focus on edge retention and corrosion resistance to stand up to frequent kitchen use.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this deba knife make fish prep easier?\u003c\/h3\u003e\n\u003cp\u003eThe single-bevel profile and thick spine provide power for breaking through joints and cutting near bones while the acute 12°–15° edge makes thin, clean fillets with minimal tearing. That combination helps you work faster and more precisely when processing whole fish.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSingle-bevel reduces drag for delicate slicing.\u003c\/li\u003e\n  \u003cli\u003eThicker blade spine supports bone and joint work.\u003c\/li\u003e\n  \u003cli\u003eHand-sharpened edge ensures consistent thin cuts.\u003c\/li\u003e\n  \u003cli\u003eHigh-carbon stainless resists corrosion in wet tasks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat materials and craftsmanship are used in the imarku deba?\u003c\/h3\u003e\n\u003cp\u003eThe blade is forged from Japanese high-carbon stainless steel for hardness, wear resistance, and reliable edge retention. The handle is made from FSC-certified pakkawood, polished and fitted to provide a secure, comfortable grip for repeated use.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eJapanese high-carbon stainless steel for durable edges.\u003c\/li\u003e\n  \u003cli\u003eHand-sharpened single-bevel at 12°–15° for precision.\u003c\/li\u003e\n  \u003cli\u003ePakkawood handle resists moisture and reduces fatigue.\u003c\/li\u003e\n  \u003cli\u003eCareful assembly and grinding for long-term stability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I maintain and sharpen a single-bevel deba?\u003c\/h3\u003e\n\u003cp\u003eMaintain the edge with regular, light passes on a whetstone and avoid cleaners that accelerate corrosion. Because the blade is single-bevel, sharpen on the primary (beveled) side and gently deburr the flat face to keep the edge true and slicing performance consistent.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse a stone to maintain 12°–15° bevel angle.\u003c\/li\u003e\n  \u003cli\u003eRinse and dry after use; avoid soaking the handle.\u003c\/li\u003e\n  \u003cli\u003eHone the flat face lightly to remove burrs.\u003c\/li\u003e\n  \u003cli\u003eStore in a sheath or knife block to protect the edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan this knife be used beyond fish work?\u003c\/h3\u003e\n\u003cp\u003eWhile optimized for fish, the robust deba blade can handle poultry trimming, light bone work, and some vegetable prep where a heavy, precise cut is needed. However, avoid heavy prying or chopping large bones not intended for kitchen knives.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eExcellent for fish heads, collars, and fillets.\u003c\/li\u003e\n  \u003cli\u003eUseful for poultry joint separation and trimming.\u003c\/li\u003e\n  \u003cli\u003eNot recommended for splitting large mammal bones or prying.\u003c\/li\u003e\n  \u003cli\u003eBest kept for tasks that benefit from a single-bevel edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? The imarku 7\" Deba Knife is aimed at home cooks, sushi enthusiasts, and professional chefs who need a dependable single-bevel tool for fish breakdown and precision slicing. If you routinely prepare whole fish, value a hand-sharpened 12°–15° bevel, and prefer a moisture-resistant pakkawood handle for long prep sessions, this knife provides the balance of power and finesse required for clean, consistent results.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this deba knife suitable for sashimi?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. The 12°–15° single-bevel edge and hand sharpening make it well suited for producing even sashimi slices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How do I care for the pakkawood handle?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Wipe dry after use and avoid prolonged soaking; occasional mineral oil maintains the handle finish.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"imarku","offers":[{"title":"Default Title","offer_id":49212420260059,"sku":"B0DDKP1N8L","price":55.33,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0845\/1188\/3483\/files\/imarku-deba-front-view.jpg?v=1788329256","url":"https:\/\/homelypantry.co.uk\/products\/imarku-7-deba-knife-japanese-single-bevel-fish-fillet-knife-7in-high-carbon-stainless-with-pakkawood-handle","provider":"The Homely Pantry","version":"1.0","type":"link"}