Glestain Western Deba (160mm to 240mm, 3 sizes)

Glestain knives are easily recognizable due to their distinctive design and styling, which is unlike other ‘ordinary’ knives: The unique rectangular-shaped dimples that are ground in to one side of the blade, the pleasant balance and weight of the knife and the secure grip provided by the comfortable handles.

The blade of Glestain knife is made from a special stainless steel called ACUTO440 (HRc. 59) and features unique dimples, which provide extra cutting performance and reduce the likelihood of food sticking to the blade.

This knife has comfortable black pakka wood handle and a stainless steel bolster, which provides good blade balance and a fine grip.

The ‘Western Deba’ is essentially a Western-styled variation of the traditional Japanese Deba knife that has a double bevel edge. It has a thick, heavy, and durable blade that is specially designed for the butchery of poultry, fish, and crustaceans such as shrimp, lobster, and crab – tasks that are not suited to the relatively thin blades of most Japanese knives. The heel portion of the Western Deba is capable of cutting through the small bones and cartilage of poultry and, when used with the correct technique, can safely be used to remove and split open the legs and claws of crabs.

Specification

Knife Model: Glestain Western Deba

Blade Material:  ACUTO440 Stainless Steel

Blade Material:  ACUTO440 Stainless Steel

Rockwell Hardness (HRc): 59

Blade Grind and Edge Shape: Double Bevel Edge 80/20

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

  

 

About Left Handed Version

Glestain craftsman produces proper blade grind angle and edge geometry for left handed version (100% left handed version) from the beginning process at 30% extra cost of the regular price. Glestain also puts logo and their unique dimples on opposite side of blade to identify for left handed version. Please allow 3 to 5 days for the Glestain left handed version to deliver.

Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Glestain makes 100% left handed version (suitable blade grind angle, edge geometry) from the beginning process.

Instructions & Maintenance

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.

 

Important

This is the Stainless steel blade kitchen knife which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.