Wasabi by Kershaw 6621D 8.25-Inch Deba Knife
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- 8-1/4-inch deba knife for slicing or boning fish, poultry, or vegetables
- Traditional Japanese styling with blade sharpened on a single side for superior cutting performance
- Daido 1K6 high-carbon, stainless steel for superior edge retention
- Unique polypropylene handle blended with bamboo powder and impregnated with an antibacterial agent
- Hand washing recommended, dishwasher safe; lifetime warranty; made in Japan
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Top Customer Reviews
I purchased a Henckels Henckels International Classic 8-Inch Stainless-Steel Chef's Knife for a line-cook friend and she really liked it and I used it a few times and thought it was a good knife at a good price. I also bought a Wustof Grand Prix Wüsthof Grand Prix 8-Inch Cook's Knife for my former Exec. Chef (I am a restaurant manager) on sale for $40 (the Grand Prix II came out and now the Grand Prixs are reduced).
I found that I really didn't like the German designed knives and I looked at Japanese knives. I really liked the Shun line of knives from KAI but they are truly an investment at $120 for a Shun Classic 8-inch Chef's Knife Shun Classic 8-Inch Chef's Knife. With a little more searching I discovered KAI's Wasabi line and with a little research on the difference between the types of Japanese blade styles I decided to try the 8.25-inch Deba (similar to a European Chef's Knife) and the 6.5-inch Nakiri vegetable knife. I have really been impressed with both knives. The steel is very strong and of great quality. The one-sided blade takes a little getting used to, but the edge stays sharp with a little honing after a few uses. The handle is nice and easy to clean.
I would recommend giving any of the KAI Wasabi line a try.Read more ›
The steel, 1K6, is not the highest quality but is a decent knife steel and can be forged to a Hrc 58-59 which will hold an edge without chipping on the fish bones.
I re modeled the edge down to a 20 degree edge. The other side is flat, so this allows you to get it very sharp.
Overall, I think it's a good buy for a fish cleaning knife, specially with the size of my catches.
Most Recent Customer Reviews
Wonderful knife, we've had it for years now and its still going strong.Published 23 months ago by Autumn Locke
If you want a sharp knife then buy this one. Super sharp, but you have to make sure you dry it immediately and thoroughly after use, otherwise it will rust very easily.Published on July 2, 2010 by BigKahunaBerger
Excellent quality and sharpness. Have not had them long enough to see if they will hold their edge, and/or easily re-sharpened.Published on August 25, 2009 by Sybil Lasker
Cuts cleanly--without a doubt--smooth--and nice size for more functions
than I thought when I first saw the knife
This knife is almost everything that I expected. It is sharp and great quality, it is heavy and blade goes all the way through the handle. Read morePublished on February 25, 2009 by L. A. clark