|Ship Weight||3 lbs.|
|Edge Type||Hollow Ground Edge|
|Knife Style||Deba Knife|
|Metal Type||High Carbon Stainless Steel|
|Steel Shaping Method||Stamped|
Japanese-style cutlery has some noticeably different characteristics from its Western counterparts, the primary differences being found in the blade. It generally features a blade that is thinner and more flexible, making it better for both accuracy and precision. They are also more lightweight and more ergonomic than Western-style blades. Update International has captured some of these characteristics in their 6 1/2” Deba knife (JK-04). The knife features high-carbon stainless steel with molybdenum vanadium for increased flexibility and a POM handle that resists corrosion. It is ideal for chopping and cutting fish, meat and hard vegetables.