The Tojiro Shirogami traditional knife series is crafted to meet the needs of every true sushi master. These knives are hand-forged and sharpened using the same methods that have shaped Japanese blade-making culture for centuries.
Deba is a knife designed for filleting and processing fish. These knives are characterized by a thicker blade with a single-bevel grind, ensuring durability. In addition to filleting, they can be used for cutting fish bones as well as smaller poultry. The 180 mm blade length is considered a large Deba, ideal for larger fish specimens weighing over 1 kg. You will particularly enjoy using it when preparing tuna or salmon.
The steel used in the production of this knife is Shirogami No. 1, also known as white steel. It is unquestionably the most popular choice for traditional knives, as it can achieve an exceptional level of sharpness due to its similarity to the renowned Tamahagane steel. It is crafted using a lamination technique that combines harder and softer steel layers and features a single-bevel grind, which is unique to authentic traditional Japanese knives. Because of this, it is exclusively suitable for right-handed users.
The handle is traditionally shaped, made from magnolia wood with a black section composed of molded resin. It is designed to provide a comfortable grip for right-handed users, while the natural texture of the wood prevents slipping due to greasy hands.
Specifications
Manufacturer: Tojiro
Blade type: Deba
Blade length: 180 mm
Total length: 335 mm
Knife weight: 290 g
Edge type: Single Bevel
Spine thickness: 4 mm
Steel: Shirogami 1 (white steel)
Hardness HRC: 62±1
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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