Review on JapanBargain S 1548 Japanese Kitchen Stainless by Dave Moody

Not for everyone as I will explain below but still a great price for a Japanese steel blade. No frills, no frills, just a good, strong, decently balanced and well-made knife. A deba is a heavier blade than a santoku or nakiri intended for cutting. It's not a heavy cleaver, but for everyday tasks like poultry, large batches of vegetables, and the like, it does the job well. You should know that this is a single bevel knife, which means that unlike western kitchen knives, only one side is beveled and sharpened. So it takes some knowledge, skill and practice to keep them sharp. They're also made of carbon steel, which means they need to be cleaned and dried immediately after use. The handle is unfinished, something you may want to repair for long-term use. I sanded it lightly and then used Rock Hard as a finish, but you could use thin CA just as effectively.