Chroma Haiku Deba knife 17 cm
As a real fish lover, this Deba knife from the Chroma Haiku series is indispensable in your kitchen. It is a knife with a long and pointed blade with which you can easily fillet all types of fish, from salmon nuts to sole fillet. The handle is attached to the blade with a wedge: this ensures a very sturdy mounting.
The knives are sharpened in the Japanese way, the secret of which lies in the fact that the blade is sharpened from top to the edge, which allows to achieve a sharpening angle of about 10° instead of 20 to 30° with traditional knives. The blade consists of a special alloy of molybdenum/vanadium that not only makes the Haiku knives extremely sharp, but also ensures that they stay sharp longer. Please note: These knives, like other chef's knives, should not be put in the dishwasher. Wash in warm water and dry after use.
HAIKU knives stay sharp for a long time, but depending on how often you use the knives, they need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for best results; if necessary, another ceramic whetstone can be used. In a desperate situation, pull the edge of the blade across the bottom of an unglazed porcelain bowl to sharpen. Never use a sharpening steel as this will damage the fine HAIKU edge.
There are many knives made in Asia that resemble HAIKU, but you can feel the difference when sharpening or cutting with a real HAIKU, the only blade that, like a handmade Japanese sword, has a "mekugi" inserted from the side where the tang and handle are joined together for extra stability.
Specifications:
| Weight: | 0,1 kg |
| Handle shape: | symmetrical |
| Handle material: | Honoki wood |
| Production method: | Forged |
| Hardness: | 58 HRC |
| Blade length: | 17 cm |
