Japanese knives are miraculous because of their superior sharpness, lightness and edge retention. However, they are more fragile and brittle than their Western counterparts, because their blades are thinner and harder. If they are pushed beyond their limits, you can end up with a chipped or even broken blade. Examples of these limits are heavy tasks such as chopping the heads off fish, cutting through chicken bones or cutting foods that are partially frozen. This is where the Deba knife comes in. At first glance it looks like a santoku, the ever-more-popular all purpose knife. However it is much heavier in the hand and the spine of the knife is about three times thicker. You can use it as a butcher knife to spare your more delicate knives from doing potentially harmful tasks. The Deba is built to take it. It is razor sharp and can do things like mince herbs, and thinly slice onions, but where it really excels is in doing things like cutting up a whole chicken. It will cut through chicken bones quite easily. This is a high quality knife and takes and keeps a really sharp edge and doesn't stain. I have owned mine for 10 years and find it a really useful addition to my knife set.
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