Great for chopping and cleaning, filleting, and cutting fish / Enhanced blade helps keep foods from sticking to the knife / Easy to care for
# Deba: Small protruding blade, used for cleaning, boning, filleting, and cutting large fish. Forged from high quality stainless steel, with same hardness of all Twin German steel knifes. All Miyabi knives undergo scalpel-like sharpening using the traditional "honbazuke" honing technique. Unique asymmetric blades designed for Japanese food preparation enhances the cutting angle and prevents food from sticking. Miyabi 5000S knives can be sharpened with either a wet stone or sharpening steel. Miyabi knives are guaranteed against defects in materials or craftmanship. Blades made from corrosion-resistant Zwilling J.A. Henckels special formula steel, Friodur, ice-hardened
# Symmetric and asymmetric blades feature ultra-sharp Honbazuke honing and can be maintained with traditional re-sharpening techniques
# Traditional "D-handle" with its unique design motif for perfect balance and tireless cutting
# Solid, easy-care handle with stainless steel accents for added sophistication
