Made exclusively from pure VG10 stainless steel with high carbon content, the Shun Classic Pro 6.5" Deba features a traditional Japanese knife design that functions partly as a cleaver and partly as a chef’s knife. Its wide blade is ideal for removing fish heads, filleting, cutting poultry bones, and precise meat and skin slicing. This knife excels in fine chopping, dicing, and mincing, where a classic chef’s knife is typically used.
Knives from the Shun Classic Pro series feature traditional Japanese blades, crafted using the intense Honiaki method. This complex process creates a scalpel-like edge, delivering unparalleled sharpness at a 16° angle. These blades are exceptionally sharp and retain their edge much longer than standard knives due to the combination of VG10 steel and the Honiaki process. The back of the blade is slightly hollow, allowing fast, precise gliding through food, preventing sticking, while the full tang design ensures optimal balance.
The resin-treated hardwood handle is made of Shun's PakkaWood, combining the natural beauty of wood with the durability of polymer plastic. The D-shaped, ebony-black handle fits securely and naturally into the user's palm, ensuring a firm and comfortable grip. Smoothly ground and polished to a glossy finish, the handle offers high moisture resistance and long-lasting durability.
For optimal edge retention, hand washing of Shun cutlery is recommended.
Technical Specifications:
Blade Material: VG10 Stainless Steel
Blade Length: 6.5" (165 mm)
Edge Angle: 16°
Manufacturing Technique: Honiaki Method
Handle Material: PakkaWood
Handle Shape: D-shaped
Resistance: High moisture resistance
Finish Type: Ground and polished
Cleaning Recommendation: Hand wash
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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