Made using a very pure Swedish high carbon tool steel, each knife in the Misono Swedish Steel Series is very carefully hand-forged to create a masterpiece of "Hagane Hocho" that features excellent edge sharpness, very good edge retention and is easy to re-sharpen (HRc. 60).

Because Misono knives look like many other classic Western Chef’s knives, it often difficult for inexperienced users to discern the quality of their blades. To help us express the quality of Misono’s knives to our customers, we thought the opinion of a professional who has over half a century of experience in the knife industry and decades of experience in using and sharpening many different kinds of knife. He clearly stated that in his, unbiased opinion, Misosno’s Swedish Steel Series knives are the best carbon steel knives currently being made in Japan.

This knife feature full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and steel bolsters for extra durability and improved blade balance.

An impressive Japanese –style Dragon engraving is present on the Western Deba knives.

No.150 Western Deba 165mm, No.151 Western Deba 210mm, No.152 Western Deba 240mm, No.153 Western Deba 270mm

The 'Western Deba’ is essentially a Western-styled variation of the traditional Japanese Deba knife that has a double bevel edge. It has a thick, heavy, and durable blade that is specially designed for the butchery of poultry, fish, and crustaceans such as shrimp, lobster, and crab - tasks that are not suited to the relatively thin blades of most Japanese knives. The heel portion of the Western Deba is capable of cutting through the small bones and cartilage of poultry and, when used with the correct technique, can safely be used to remove and split open the legs and claws of crabs.

Knife Model: Misono Sweden Steel Series Western Deba

Material:  Pure Sweden Steel (Carbon Steel)

Rockwell Hardness (HRc): 60

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

Western Deba 165mm (6.4") Cutting edge length: 170mm (6.6") Total Length: 300mm (11.8") Blade Thickness: 5.5mm (0.21") Blade Width: 53mm (2.0") Handle Length: 120mm (4.7") Total Weight: 367g (12.9oz)

Western Deba 210mm (8.2") Cutting edge length: 220mm (8.6") Total Length: 350mm (13.7") Blade Thickness: 5.5mm (0.21") Blade Width: 55mm (2.1") Handle Length: 118mm (4.6") Total Weight: 430g (15.1oz)

Western Deba 240mm (9.4") Cutting edge length: 245mm (9.6") Total Length: 375mm (14.7") Blade Thickness: 5.5mm (0.21") Blade Width: 58mm (2.2") Handle Length: 118mm (4.6") Total Weight: 466g (16.4oz)

Western Deba 270mm (10.6") Cutting edge length: 280mm (9.8") Total Length: 405mm (15.9") Blade Thickness: 5.8mm (0.22") Blade Width: 65mm (2.5") Handle Length: 120mm (4.7") Total Weight: 602g (21.2oz)

 

 

Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver. (Left Handed Version of Misono Sweden Steel Series Knives normally don't come with Flower or Dragon Engraving)

• Honesuki, Garasuki, Western Deba 30% extra of the regular ones
• Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
• Serrated Slicer (Bread Knife) 50% extra of the regular ones

For more info

Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.