Review on Misono Molybdenum Yo Deba 6 4 16 5Cm by Heather Armstrong

Japanese knives impress with excellent sharpness, lightness and edge stability. However, they are more brittle and fragile than their western counterparts as their blades are thinner and harder. If stressed beyond their capacity, the blade may chip or even break. Heavy tasks like chopping off fish heads, slicing chicken bones, or slicing partially frozen food are examples of these limitations. This is where Deb's knife comes into play. At first glance it looks like a santoku, an increasingly popular utility knife. However, it is much heavier in the hand and the knife handle is about three times thicker. You can use it as a butcher knife to save your thinner knives from potentially dangerous tasks. Deb is designed to handle it. It's razor sharp and can chop things like herbs and thinly slice onions, but what really excels at it is things like slicing up a whole chicken. It easily cuts through chicken bones. This is a quality knife that will keep the blade sharp and will not mark. I've had mine for 10 years now and find it a really useful addition to my knife set.