Daisuke Nishida White #1 Deba single-edge kurouchi 120mm collection-katsushige-anryu-aogami X-SMALL: Best for petty or

X-SMALL: Best for petty or other small knives up to around 150mm

The handle tapers from the wider heel to the narrower bolster

A classic larger gyuto from Shibata's iconic range and a true laser profile will make short work of any ingredients

Incredible workmanship

A proportionately heavier knife than the smaller knives in the range

Daisuke Nishida White #1 Deba single-edge kurouchi 120mm collection-katsushige-anryu-aogami X-SMALL: Best for petty orA beautiful single edge deba with a kurouchi finish. It seems to be quite difficult to find a blacksmith prepared to make a deba we've found as there is a lot of work involved. Thankfully Nishida was prepared to make some for us and they are stunning. Used primarily for boning and filleting fish you can also use them for veg. They are a sturdy knife with a thick spine and can be used for heavier tasks such as fish heads but not for meat bones or you