Yaxell Kaneyoshi Deba Knife 150 mm, Art. 30559

The Yaxell Kaneyoshi Deba knife, 150 mm, Art. 30559, is a Japanese kitchen knife from the Kaneyoshi line with the classic deba shape — a thick spine and a gently tapering tip. In traditional Japanese cooking, deba knives are used for breaking down whole fish, separating fillets from the spine, and removing heads and fins — tasks regularly performed in the fish-processing section of an institutional kitchen. For schools, kindergartens and healthcare facilities, a dedicated deba knife allows raw fish handling to be kept on a separate tool, in line with good practice for splitting kitchen inventory by food type.

The blade is made of three-layer steel based on SK5 (Kaneyoshi series, 3 layers, blade material — Damascus steel), with a Rockwell hardness of 60 HRC and a sharpening angle of 12.5°. This combination helps the edge stay sharp longer under daily institutional-kitchen use. The handle is made of magnolia wood, a material traditionally used in Japanese knife making, comfortable to hold during long cutting sessions with large volumes of product.

Features

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

Specifications

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