Home Kitchen , Kitchen Dining , Cutlery Knife Accessories,allwaysroofing.ca,Deba,Shun,$174,6-1/2-Inch,Knife,/despitefulness795838.html,Pro Shun Pro 6-1 Max 40% OFF Deba 2-Inch Knife $174 Shun Pro 6-1/2-Inch Deba Knife Home Kitchen Kitchen Dining Cutlery Knife Accessories Shun Pro 6-1 Max 40% OFF Deba 2-Inch Knife Home Kitchen , Kitchen Dining , Cutlery Knife Accessories,allwaysroofing.ca,Deba,Shun,$174,6-1/2-Inch,Knife,/despitefulness795838.html,Pro $174 Shun Pro 6-1/2-Inch Deba Knife Home Kitchen Kitchen Dining Cutlery Knife Accessories
From Seki City, Japan, the beautiful and razor-sharp Shun Pro Deba knife is a perfect companion for filleting fish, beef, poultry or chopping vegetables. Deba knives are typically lighter and deliver precision cuts, making them an alternative to the chef's knife. Made from VG-10 high-carbon steel, the Shun Pro blade is designed to take and hold its sharp edge longer than comparable knives. Its wide shinogi (blade bevel) is easy to sharpen with a whetstone. The premium D-shaped Pakka Wood handles rest comfortably in the curve of a palm, giving precision control, and a secure grip. The single-bevel blade delivers superior sweep and razor-sharp slicing ability. The beautiful graffiti-etched blade delivers a balance of both style and performance, making this knife a treasured addition to any kitchen. Thought the knife is dishwasher safe, it is recommended that hand washing and air drying will better preserve the knife. The knife is available in 8-, 7-, and 4-inch sizes. It comes backed by a limited lifetime warranty.
|Specifications"tr" "td"Blade Material: "td"VG-10 hardened Japanese steel, made with 2.5 mm blade stock, brushed for a matte finish. "tr" "td"Bevel: "td"Single-beveled with hollow-ground back. "tr" "td"Cutting angle: "td"16 degrees (comprehensive angle 16 degrees). "tr" "td"Handle Material: "td"Pakkawood (resin-impregnated hardwood); D-shaped handle, only available in right-handed version. "tr" "td"Sharpening recommendations: "td"Regular sharpening (as needed) with a whetstone. Soak the whetstone for about 20 minutes, set on a damp cloth for stability, and pull the knife's edge across the whetstone at a 16 degree angle. The wide Shinogi (bevel) on the knife can be used as a guide, making it easy to maintain the knife's sharpness.|