Shiro Kunimitsu Kurouchi Deba 100mm

Some might call it an aji-deba. Compact, beautifully crafted, beautifully sharp of course and very practical. Recommended for small fish.

We're fans of black-forged ryōba (double bevel) deba knives like this one. Sharpening is a familiar proposition and in general maintenance is a little less demanding when compared to its single-bevel counterpart.

The black finish looks great and provides a layer of protection against oxidisation; carbon steel rusts and these knives still require some vigilance and care to avoid it. Speaking of finish, there's a sophistication to the presentation of the Shiro Kunimitsu kurouchi blades that's difficult to capture in a photograph.   

Established in the eighteenth century, swordsmiths Shiro Kunimitsu produce kitchen knives of particular beauty and utility.