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Fujitora  |  SKU: FUJITORA_DB150

Fujitora Deba 150mm Carbon Steel

$104.95
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    +61 2 8234 8848
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    +61 3 8199 9948
    Pickup only
Detailed Specifications
Line Fujitora SK Steel Single Bevel
Profile Deba / Japanese fish knife
Steel SK Steel | Carbon
Hardness (HRC) 58 - 62
Handle
Region Tsubame
Best for
  • First-timers
  • Students
  • Pro chefs
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


Fujitora is an entry level line of true Japanese single bevel knives, focused on the traditional profiles rather than the household-oriented designs. This SK Steel set covers the classics: a 150 mm deba and two yanagiba, at 240 and 270 mm, all in single bevel carbon steel.

The SK steel is a high carbon steel from Hitachi metal with 0.8 to 0.9% carbon content. It is not as high in carbon as White or Blue steel, but it is very easy to sharpen, which is exactly what you want when you are practising single bevel sharpening for the first time.

The ho wood handle is the traditional choice for these knives. Because this is carbon steel, hand wash and wipe the blade dry after every use, and never put it in the dishwasher. For apprentices and students who want real single bevel performance on a learning budget, this line is a strong place to start.

Pros Cons
  • Budget friendly
  • Ideal entry point to Japanese knives
  • Great for professionals
  • Prone to rust
  • Non-premium steel
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Tojiro

Tojiro (藤次郎), Tsubame, Niigata

Tojiro (藤次郎株式会社) is a knife maker in Tsubame, Niigata, founded on 1 May 1953. Its president's message says that since its founding the company has pursued sharpness, the basic quality of a knife, carrying on traditional techniques while taking on new ones.

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We stock Tojiro's DP3 knives in shapes from a paring knife to a sujihiki, its Zen series, its SG2 powdered steel gyuto and santoku, and its MV stainless deba and yanagiba, along with some of its kitchen tools.

“Tsubame knife maker since 1953.”

Est. 1953 | 昭和28年
Known for The DP, Zen and SG2 knife lines
Website tojiro-japan.com Instagram @tojiro_jp Read more about Tojiro

Tojiro · Tsubame

Knife details

Deba — knife profile
Profile

Deba

出刃

Japanese fish knife · Single or double bevel

A thick, heavy fish knife; dictionaries say it fillets and cuts fish and fowl bones.

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Composition · wt%
C 0.8%
Mn 0.3%
Hardness58–62 HRC
Steel

SK Steel

SK材

Carbon · Various

A JIS family of carbon tool steels, not stainless. We list Fujitora, Tosa Tanren and Higonokami knives in it.

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Frequently asked questions

Can a deba cut bone?

Yes, the bones of fish and fowl. Japanese dictionaries describe the deba (出刃包丁) as wide, thick-spined and heavy, used to fillet fish, to cut fish and fowl bone and all, and for rough chopping.

When you chop bone, use the heel of the blade (刃元), the Sakai cutlery association says. It is a fish and poultry knife, not a cleaver.

Can left-handed cooks use single bevel knives?

A standard single bevel knife is ground for right-handed use, and a left-handed one is made with the bevel reversed. Some makers offer left-handed versions.

Contact us and we will check what we can order or have in stock.

Is SK steel stainless?

No. SK is the symbol for the carbon tool steels in JIS G 4401, and in the table Kobe Steel publishes, chromium may not exceed 0.30% in any SK grade.

The Japan Stainless Steel Association defines stainless steel as an alloy with at least 10.5% chromium, so SK steel is not stainless. We suggest washing and drying the knife after use.

Written by Knives & Stones

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St Peters HQSt Peters, Sydney
St Peters, Sydney

St Peters

HQ
Unit 2, 2 Bishop St
St Peters, NSW 2044
(02) 8234 8818 email us
Mon–Fri 10am–4:30pm Closed weekends

Enter via Bishop St. Limited parking — please find nearby street parking.

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Crows Nest Open WeekendsCrows Nest, Sydney
Crows Nest, Sydney

Crows Nest

Open Weekends
107 West St
Crows Nest, NSW 2065
(02) 8234 8848
Mon, Tue, Thu, Fri, Sat, Sun 10am–6pm Closed Wed

Right next to Ryo's Noodles.

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Canberra KakumeiBraddon, Canberra
Braddon, Canberra

Canberra

Kakumei
Unit 3, 32 Lonsdale St
Braddon, ACT 2612
(02) 8234 8808
Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
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Prahran NewPrahran, Melbourne
Prahran, Melbourne

Prahran

New
Shop 1, 180 Commercial Rd
Prahran, VIC 3181
(03) 8199 9948
Mon, Thu, Fri, Sat, Sun 10am–6pm Closed Tue & Wed

Just opposite the Prahran Market!

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