• TOJIRO CLASSIC Yo-Deba 210mm F-814 from Tojiro
  • TOJIRO CLASSIC Yo-Deba 210mm F-814 from Tojiro
  • TOJIRO CLASSIC Yo-Deba 210mm F-814 from Tojiro
  • TOJIRO CLASSIC Yo-Deba 210mm F-814 from Tojiro
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Tojiro DP Yo-Deba 210mm F-814

Tojiro DP Yo-Deba 210mm F-814

$265.00 CAD
$265.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Le premier couteau parfait. Ce couteau est un excellent choix pour les chefs qui veulent fiabilité, performance et faible entretien sans se ruiner.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape - Le Yo-deba est la version occidentale du traditionnel couteau japonais Deba. Il est utilisé pour fileter le poisson, découper la viande désossée et les aliments semi-congelés. Les Yo-debas ont un poids similaire aux couteaux de chef occidentaux, avec l'avantage supplémentaire d'une lame plus tranchante qui reste aiguisée plus longtemps.

À propos de TOJIRO- La série TOJIRO CLASSIC propose un couteau pour chaque besoin culinaire. Avec leur beau design sobre, leur tranchant de scalpel et leur facilité à être ré-aiguisés, ces couteaux sont inoxydables, robustes et faciles à entretenir. Ils sont très appréciés des chefs, des étudiants en cuisine, ou de quiconque souhaite acheter un couteau exceptionnel avec un budget limité.

Shape Yo-Deba
Maintenance Level
Blade Length 210 mm |
Blade Height 50 mm
Thickness 3,9 mm
Weight 330 g
Steel Type VG10 Stainless Steel avec habillage en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche occidental - Matériau laminé renforcé Garde en métal
Knife Line TOJIRO CLASSIQUE
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4960375408145
SKU: F-814

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["knife","deba","edge"].

Review highlights

Reviews

Excellent knife for fish

"Very satisfied with this purchase. The knife is well balanced, feels great in hand, and cuts salmon perfectly — clean and smooth, with almost no effort. The steel quality is excellent, easy to sharpen and holds its edge for a long time. Highly recommended!"

— Oleksandr P. (5/5)

Tojiro Yo-DEBA

"Great knife for the price. Holds and edge, beefy and cuts with ease."

— Scot W. (5/5)

Bigg Nife - Very useful

"The beast. Fantastic for breaking down big fish, a little large and heavy for fine work but also doesn't bat an eyelash at fairly chunky fishbones. Also excels at generally busting up proteins where the heft can really be a joy. Sometimes I reach for it just because I want the weight and size, like splitting a squash, with a spine this thick I won't worry about doing something horrible to it."

— Duchess P. (5/5)

First quality knife

"First quality knife I bought. Staff was extremely helpful to pick out a knife that works for what I wanted. The knife is well made and SHARP! Easy to keep the edge too."

— Matt E. (5/5)

Nice double beveled Deba

"If you're looking for a Deba to breakdown fish without wanting to enter into the single bevel neighborhood, this is the knife for you. The knife is very thick and heavy but also makes it super tough behind the edge. Perfect for getting through tough fish bones. It holds a decent edge for VG10."

— Aaron (5/5)

Very nice.

"Stellar fit and finish. Tojiro does leave a bit of a rough finished choil but that is to be expected. Every other aspect of this knife is spot on and well finished. A little touch up at the choil and it will be perfect."

— Alex J. (5/5)

New addition

"This is our 3rd knife from Knifewear and we love it!"

— Kelly F. (5/5)

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