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Shimomura Tsunouma TU-6005 Deba (cleaver/fish knife), 150mm
Shimomura TU-6005 Deba – 150 mm
Shimomura knives are made in Japan and offer an excellent price-to-quality ratio. The Shimomura TU-6005 is a traditional Japanese Deba, a strong and relatively heavy fish knife specifically designed for cleaning, portioning and filleting whole fish.
The blade is made from Japanese high-carbon Molybdenum Vanadium steel. This steel is not fully stainless and therefore requires slightly more care than a stainless kitchen knife. In return, the steel is easy to sharpen and particularly well suited to the precise cutting tasks for which a Deba is designed.
The TU-6005 features a sturdy riveted handle made from black pakkawood. With its thick 3.8 mm blade and weight of approximately 200–210 grams, this Deba feels solid and powerful in the hand.
What is a Deba used for?
The Deba is one of the classic traditional Japanese fish knives and is primarily designed for processing whole fish. It is particularly suitable for:
- removing fish heads and fins;
- opening and cleaning whole fish;
- filleting along the backbone;
- portioning fish;
- cutting through smaller fish bones and joints;
- precise cutting around the head and skeleton.
The thick blade gives a Deba considerably more strength than a regular Japanese chef’s knife. The heel of the blade in particular can be used for heavier work, such as separating a fish head or cutting through smaller fish bones.
A Deba is, however, not a cleaver or bone chopper. Do not use excessive force to chop through thick or hard bones, as this can damage the finely sharpened cutting edge or cause small chips in the blade.
Single-bevel edge
This Deba has a traditional single-bevel edge. This allows the blade to be guided very precisely along the bones and skeleton of a fish and makes it possible to produce clean, controlled cuts.
This model is sharpened for right-handed use and is therefore not suitable for left-handed users.
Specifications
Blade length: 150 mm
Overall length: 300 mm
Blade thickness: 3.8 mm
Blade height: 48 mm
Weight: approx. 200–210 grams
Steel type: Japanese high-carbon Molybdenum Vanadium steel
Hardness: 57–58 HRC (Rockwell C)
Edge: single bevel, right-handed
Handle: riveted black pakkawood
Made in: Japan
The knife is supplied in an attractive silver-coloured presentation box.
Care and maintenance
The high-carbon steel used for this knife is not fully stainless. The blade can therefore discolour when exposed to moisture, salt and acidic ingredients and may eventually develop rust if it is not properly cared for. A natural patina may also develop on the steel during normal use. This is a normal reaction of the steel and is not necessarily a problem.
Wash the knife by hand immediately after use with a soft sponge and a small amount of mild dishwashing detergent, then dry it thoroughly straight away. Do not leave the knife soaking in water and never store it while the blade is still damp.
Like virtually all high-quality Japanese kitchen knives, this Shimomura knife is not dishwasher safe. The combination of heat, moisture, aggressive detergents and salts can damage both the blade and the handle.
For best results, use the Deba on a wooden or synthetic cutting board. Hard surfaces such as glass, stone, ceramic and metal can damage the cutting edge.
