{"product_id":"kai-deba","title":"KAI Sekimagoroku Deba Knife 16.5 cm","description":"\u003cp\u003eThe \u003cstrong\u003eKAI Deba\u003c\/strong\u003e from the \u003cstrong\u003eSekimagoroku Kinju \u0026 Hekiju\u003c\/strong\u003e series is the quintessential traditional Japanese culinary tool for fish preparation: high-carbon steel blade, asymmetrical single-bevel geometry, and hand-crafted production for chefs and professional foodservice operators who accept no compromise on cutting quality.\u003c\/p\u003e\n\n\u003ch2\u003eSingle-Bevel Blade: Why It Matters in Fish Preparation\u003c\/h2\u003e\n\u003cp\u003eThe asymmetrical single-bevel geometry, typical of the Japanese Deba, enables clean, surgical cuts without crushing fish fibres — a difference immediately perceptible on your first use with sea bass, gilt-head bream, salmon or whole tuna. The reinforced blade thickness allows you to tackle fish bones and small vertebrae without compromising the edge, maintaining the precision required in a professional kitchen.\u003c\/p\u003e\n\u003cp\u003eThe declared Rockwell hardness — \u003cstrong\u003e58 \u0026 56 (±1) HRC\u003c\/strong\u003e — guarantees durable sharpness over time, superior to average double-bevel knives in the same bracket. Both models, \u003cstrong\u003eAK-1100\u003c\/strong\u003e (10 cm blade) and \u003cstrong\u003eAK-1102\u003c\/strong\u003e (16.5 cm blade), are hand-produced.\u003c\/p\u003e\n\n\u003ch2\u003ePakka Wood and PP Handle: Control and Hygiene in One Colour\u003c\/h2\u003e\n\u003cp\u003eThe handle in Pakka wood paired with black PP plastic delivers studied balance for extended work sessions: 11 cm for the AK-1100 (99 g total), 13 cm for the AK-1102 (283 g total). The material combination ensures secure grip even in wet conditions, an essential feature for those working daily with whole fish.\u003c\/p\u003e\n\n\u003ch2\u003eKAI: Over a Century of Japanese Blade Craftsmanship\u003c\/h2\u003e\n\u003cp\u003eKAI is one of Japan's leading brands in professional blade production, with roots in the traditional steel-working heritage of Seki — the city of swords. The Sekimagoroku Kinju \u0026 Hekiju series represents the synthesis of traditional craftsmanship and contemporary production standards, destined for professional chefs, fish restaurants, fishmongers and Japanese cuisine enthusiasts.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eEvery perfect cut begins with an excellence blade — invest in a tool that endures.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cstrong\u003eAK-1100\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cstrong\u003eAK-1102\u003c\/strong\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDeba\u003c\/td\u003e\n\u003ctd\u003eDeba\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSeries\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSekimagoroku Kinju \u0026 Hekiju\u003c\/td\u003e\n\u003ctd\u003eSekimagoroku Kinju \u0026 Hekiju\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eItem Number\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAK-1100\u003c\/td\u003e\n\u003ctd\u003eAK-1102\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10 cm\u003c\/td\u003e\n\u003ctd\u003e16.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAsymmetrical\u003c\/td\u003e\n\u003ctd\u003eAsymmetrical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHandle Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e11 cm\u003c\/td\u003e\n\u003ctd\u003e13 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHandle Material\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePakka wood \u0026 PP plastic, black\u003c\/td\u003e\n\u003ctd\u003ePakka wood \u0026 PP plastic, black\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e99 g\u003c\/td\u003e\n\u003ctd\u003e283 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHand-made\u003c\/td\u003e\n\u003ctd\u003eHand-made\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRockwell Hardness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e58 \u0026 56 (±1) HRC\u003c\/td\u003e\n\u003ctd\u003e58 \u0026 56 (±1) HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEAN\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4901601438543\u003c\/td\u003e\n\u003ctd\u003e4901601438567\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCategory\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eProfessional series\u003c\/td\u003e\n\u003ctd\u003eProfessional series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between model AK-1100 and AK-1102?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe AK-1100 has a 10 cm blade and weighs 99 g, recommended for small fish or precision operations. The AK-1102 has a 16.5 cm blade and weighs 283 g, ideal for processing whole medium to large fish such as salmon and tuna. Both belong to the Sekimagoroku Kinju \u0026 Hekiju series and share the same Rockwell hardness (58 \u0026 56 ±1 HRC) and black Pakka wood \u0026 PP handle.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Deba knife suitable only for fish?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Deba is specifically designed for filleting, cleaning and sectioning whole fish — it is the tool of choice for sea bass, gilt-head bream, salmon, tuna and similar species. The robust blade and single bevel make it less versatile than a double-bevel chef's knife, but indispensable for professional fish preparation.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow should a single-bevel knife like the Deba be sharpened correctly?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eA single-bevel knife is sharpened exclusively on the bevelled side, using progressive-grit waterstones. The flat side receives only finishing strokes to remove burr. Do not use roller sharpeners or traditional honing steels, which can compromise the blade's asymmetrical geometry.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Deba knife dishwasher safe?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eLike all professional high-carbon steel knives, dishwasher washing is not recommended: heat and aggressive detergents can compromise the edge and the Pakka wood handle. Hand washing with warm water and immediate drying is advised.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhere is the KAI Deba series Sekimagoroku produced?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe KAI Sekimagoroku Kinju \u0026 Hekiju Deba is hand-produced in Japan. KAI's roots lie in the traditional steel-working heritage of Seki, a Japanese city renowned for professional blade production for over a century.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Blade 10 cm","offer_id":57706581098841,"sku":"AK-1100","price":64.9,"currency_code":"EUR","in_stock":true},{"title":"Blade 13 cm","offer_id":57706581131609,"sku":"AK-1101","price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-deba-cemento-nero-2.png?v=1775048730","url":"https:\/\/fontanahotellerieshop.it\/en\/products\/kai-deba","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}