Shun Pro 4-1/8-Inch Deba Knife

Leveraging a 90-year history of superior workmanship, Shun Pro knives are precision-forged in Japan by renowned blade manufacturer KAI. Combining high-carbon stain-resistant "super steel" with a one-sided, single-bevel design results in an exceptionally strong, razor-sharp blade. Holding its sharpness longer, a Shun knife offers simplified maintenance on top of its superior performance. Flipping the knife over shows a subtly concave backside created to resist sticking and avoid damaging food. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold

Product Description
The Deba knife is the style choice of Asian chefs for cutting and boning fish and poultry. Because the thicker blade requires less pressure, the razor sharpness of the single-bevel allows bones to separate from flesh with little effort, leaving the most delicate food well-intact, a key to perfect presentation. The shorter blade on this Shun Pro is also a good choice for preparing small produce. About Shun Pro:Feature traditional Japanese blade design for the ultimate knife connoisseur- a one sided, beveled edge with a hollow ground back. This blade design creates an air pocket between the blade and the food being cut so only the cutting edge of the blade touches the food for superior stick resistance and the cleanest cuts. Made in the ancient city of Seki, Japan, Shun Pro knives rely on extremely sharp 2.5mm blades, made of a single piece of Japanese VG10 steel for strength, called the Honyaki style in Japan. It offers precision slicing, cutting and chopping that is unprecedented by any of its German competitors. Sharper out of the box than other knives, Shun Pro knives feature a traditional Japanese blade, with a one-sided beveled edge and hollow-ground or concave back. Japanese chefs in particular prefer the single bevel because it can be honed backed to its original sharpness, even after hours of slicing, using a whetstone. In addition, the hollow ground divots on the back