Kai Shun Pro Deba Knife 16.5cm - VG-0165D
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Kai Shun Pro Deba Knife 16.5cm - VG-0165D

Price: £187.00 £168.30

MPN: VG-0165D
Model: Kai Shun Damascus Knives

This brand: Kai Shun


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Kai Shun Pro Deba Knife 16.5cm - VG-0165D
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Kai Shun Pro Deba Knife 16.5cm - VG-0165D

Deba means pointed in Japanese, the knife is used for beheading and filleting fish.

Kai Shun Pro Knives

Kai Shun Pro knives have a particularly fine blade made from stainless steel. The blade is constructed from blanks of VG10 Stainless Steel whch is the core material used in the Shun European Damascus blades. Kai Shun have added a "d" shaped ergonomic handle and an oval bolster to complete the design.

Kai Shun Knives - top quality materials, interesting design features, precision engineered and beautifully finnished. Gift Boxed.

Kai Shun Pro Knives - the blade and bolster

  • Extra hard VG10 Gold stainless steel.
  • Ultra fine edges
  • Large range of syles and sizes - for every use and preference.
  • Oval shaped bolster for perfect postioning of thumb and forefinger.

    Kai Shun Pro Knives - the handle
  • Special "d" shape or comfort
  • "d" shape prevents slipping and twisting of the handle.
  • made from pakka wood veneers impregnated with phenolic thermosetting resins.

    Kai Shun Pro Knives - See our Full Range Here

    Kai Knives - See Our Full Range Here

    Kai Shun Pro Knives- use
  • always use plastic or wooden chopping boards
  • do not chop on to glass, metallic or marble surfaces.
  • do not chop on to bones, frozen food or other hard objects
  • knives are sharp - please keep them out of the reach of children.

    Kai Shun Knives - sharpening
  • All Kai Shun Knives (except those with serrated blades) should be sharpened regularly for optimum performance. Ideally this should be done every time that you use your knife. SINGLE SIDED BLADES MAY ONLY BE SHARPENED ON A WHETSTONE.

    Kai Shun Knives - cleaning
  • We recommend that you hand wash you Kai Shun Knives in warm soapy water with a mild detergent. We also recommend that you dry your knives immediately with a soft cloth. It is important to wash your knives before foodstuffs have had a chance to dry on to the blades!


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