Tough Japanese knife used to break down fish and meats.
I recently purchased a Sekiryu branded Deba from Messer & Scheren-Shop Bernd Pfeiffer. The quality leaves a lot to be desired but it’s something to get me started. Looking forward to sanding the handle with some high grit sandpaper and treating the wood with mineral oil. Hopefully that will level it up a bit.
Also looking forward to attempting to sharpen the single bevel blade.
I heard something about only sharpening the tip?