Yaxell Kaneyoshi Deba Knife 150 mm, Art. 30991

The Yaxell Kaneyoshi Deba knife, 150 mm, Art. 30991, is another version of the classic Japanese deba knife in the Kaneyoshi line, made with a carbon steel blade. The shape, with its thick spine and angled tip, is traditionally used for breaking down fish — separating fillets from the spine, removing heads and fins, and cutting through small bones. In school, kindergarten and hospital kitchens, a knife like this lets a facility keep a dedicated tool for the fish-processing area, rather than using knives meant for other products on raw fish.

The blade is made of three-layer SK5 steel (Kaneyoshi series, 3 layers, blade material — carbon steel), with a Rockwell hardness of 60 HRC and a sharpening angle of 12.5°. The thick spine adds weight where it's needed for cutting through bone without excessive force from the cook. The handle is made of magnolia wood, with a wood-toned finish.

Features

• Yaxell Kaneyoshi series — three-layer blade construction.
• Knife type — Deba, shape with a thick spine.
• Blade length — 150 mm.
• Blade steel grade — SK5 steel.
• Blade material — carbon steel.
• Blade hardness — 60 HRC on the Rockwell scale.
• Sharpening angle — 12.5°.
• Magnolia wood handle.
• Handle color — wood.

Specifications

Carbon steel knives need careful care: hand washing right after use without prolonged contact with water, thorough drying before storage, keeping the knife separate from other utensils in a wooden block or on a magnetic strip, and regular edge maintenance with a honing steel. This care helps the blade stay sharp longer and helps prevent the corrosion typical of carbon steels. The knife is suitable for equipping the fish-processing area of an institutional kitchen with a dedicated tool and can be included in procurement specifications for kitchen inventory in schools, kindergartens, hospitals and other public institutions.