Handcrafted In Japan By TAKASHI Co., Butchering Premium Japanese Artisanal Knife Set Made With X50CrMoV15 Steel

A heavy, classic Japanese knife for rougher tasks. It was originally designed for cutting and filleting fish and chicken. TAKASHI Deba knives are 175mm long and 5mm thick. They are chisel-ground and have a Japanese handle. The Deba knife offers the perfect combination of the strength of a cleaver and the precision of a boning knife, making it an essential tool for handling fish, poultry, and small-boned meats. Originally designed for beheading, cleaning, and filleting fish, its thick, heavy blade-with a single ultra-sharp edge-effortlessly cuts through meat, soft bones, and joints while maintaining superior maneuverability thanks to its pointed tip and balanced weight. Handmade by master TAKASHI bladesmiths, each Deba knife delivers exceptional durability and sharpness, ensuring it withstands years of frequent use in busy kitchens. Available in blade lengths of 175mm, it features a traditional Japanese magnolia wood handle. For passionate home cooks and professional chefs alike, the Deba transforms tough cutting tasks into smooth, precise work.NakiriWith its utilitarian design, the Nakiri is often overlooked by Western cooks looking for a Japanese knife. It has the shape of a meat cleaver but with a thin, flat-edged blade. The Nakiri is the core of the three traditional knives, its other two teammates being the Yanagiba and Deba. But it can hold its ground on its own, too.
Nakiri knives are specifically crafted for vegetables. Although Western Chefs also tend to use it on meat. Their square, thin blade and flat belly encourage a straight-down chopping motion, minimizing the need for horizontal push and pull, resulting in clean, effortless cuts. Nakiri has a rectangular, thin blade designed for cutting vegetables, similar to Usuba, only much thinner and mostly intended for home use. Nakiri translates as a knife for cutting greens. it is almost always double-bevel. Yanagiba Traditional Japanese knife with a long and thin blade, which was originally used for cutting thin slices of raw fish - yes, sushi! Nowadays, it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade. TAKASHI Yanagiba knives are 365mm long and, according to some chefs, can be used for different kitchen tasks that require precision. Some distinguishing features of Yanagiba knives are a Japanese handle and a chisel-ground blade with an extremely small angle. The expression "yanagiba" in Japan means "a willow", as the blade of the knife resembles a willow leaf.
Handle: Sandalwood (Colour varies From Knife To Knife)
Blade Steel: X50CrMoV15
Weight: 315g
Thickness: 4mm
Blade Length: 245mm
Full Length: 365mm
Japanese Single Bevel
Full Tang

What's in the box
1 x Deba - Butchering Knife,
1 x Yanagiba - Sushi Slicing Knife
1 x Nakiri - Chopping Cleaver