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Kanisaki Deba Type Japanese Kitchen Knife Definition

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Kanisaki Deba ( 蟹裂出刃)
- Specialized Deba for filleting crab, lobster and shellfish. Unusual design feature is this is a single grind knife, but the edge is ground on the left side for the right handed knives. This is done to prevent knife edge from cutting into the crab meat when cutting it out of the hard shell. Heavy, thick blade is ideal for cutting through the shell or opening it. There is another popular variation of the Kanisaki deba knife.

Characteristics

  • Typically a Single Grind knife, but edge is ground on the opposite side, i.e. flat side is on the working hand side.
  • Common Blade Length - 180mm(7.09")
  • Blade Length Range - 180-210mm(7.09-8.27")


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