Kai Seki Magoroku Kinju Deba 15 cm is a traditional Japanese kitchen knife widely used for fish and meat preparation. This Deba knife resembles a hatchet in shape and function but is designed to provide precision cutting with stability and durability.
The front part of the massive blade is ideal for filleting fish and precise meat slicing, while the rear, stronger section is used for cutting through bones and tendons without losing sharpness. The blade thickness ensures additional strength and allows safe use without the risk of damage. With its impressive design, the Kai Seki Magoroku Kinju Deba stands out in the kitchen while being ergonomically shaped for comfort and control.
Technical Specifications:
Type: Deba
Series: Seki Magoroku Kinju
Blade length: 15 cm
Edge: Single-beveled (asymmetrical edge for maximum precision)
Blade material: High-quality Japanese stainless steel, corrosion-resistant
Blade thickness: ~5 mm
Handle length: 12 cm
Handle material: Pakkawood & PP plastic, black – moisture and deformation resistant
Weight: 252 g
Production: Handmade, traditional Japanese forging techniques
Rockwell hardness: 58 & 56 (±1) HRC – ensuring long-lasting sharpness and wear resistance
This Deba knife is perfect for professional and home chefs who seek precision, stability, and durability in their daily tasks. The traditional Japanese craftsmanship guarantees top-tier performance and aesthetic elegance.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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