HOSHANHO 6 Inch Deba Knife, Japanese High Carbon Steel Kitchen Knife for Sushi Sashimi, Ultra Sharp Fish Fillet Knife with Ergonomic Rosewood Handle

Has great handling and well balanced. I definitely recommend it for others who work in the kitchen.

Knife is very heavy. Not for every day use. Very sharp

It's a good knife for the price and very sharp I love the handle feels good and comfortable

Nit impressed. The butt cap edge on the handle was VERY sharp. With a knife this heavy ( very) it was dangerous.

My husband loves this knife! It has held up quite well for the last 7 months. Very very sharp! We have not encountered any rust on it.

Returned. Bought by mistake. Didn’t know what a debo blade is. FYI, it’s a big fat blade on top. Fatter than a cleaver. I never got to use it.

Sharp and strong but heavy. I use it to clean fish, especially the ones with large bones as it can cut those bones easily.

Below is my review of the HO series. The Deba was the third knife I purchased in the HO series. I am very impressed by the Hoshanho HO Series knifes. I bought and tried the first knife (a gyuto) a few weeks ago and I was very impressed by everything about the Hoshanho HO Series knife, so I expanded my collection and now I own the nakiri, santoku, deba and kiritsuke, all of which are the HO Series. All of these knives are made in a very consistent way, high means that the good things and the not so good things are present in all of them in extremely similar ways. The two main pros about them are the excellent price v quality balance and the sharpness. They are undeniably cheap knives when compared to any of those Japanese knifes such as Shun and even some other high end Chinese maker such as Cangshan. However, the quality of the knives is surprisingly high and very consistent as I mentioned before. They are relatively lightweight and fit very well in my hand. Really comfortable to use them. As all high carbon knives, they obviously require great care both when using it (prone to chipping if misused and to oxidation if not immediately cleaned, dried and - I do this one - very lightly oiled for storage until next use). Having said that, the sharpness right of the box is amazing and after several times I used them they have maintained the sharpness. It feels like all not-so-hard vegetables are like butter when I cut and slice them. I haven’t tried it with a pumpkin for example, so I can’t tell how they’ll handle the harder veggies. The only con I can think of is that the handle, although very comfortable and balances, is not perfect. The finishing touches are not excellent but, let’s be fair here, I knew it wouldn’t be perfect for this price. All in all, I’m an extremely happy customer, so much so that I started with the gyuto and rapidly expanded my collection to several other Hoshanho HO Series. I wished I was sponsored by them but I am not LOL. I also wished to buy the yanagiba/sashimi knife but as of now it is not available in my region. I do recommend this knife as long as the buyer keeps two things in mind: they require really good care and the finishing touches on the handle reflect the low price. All else is excellent.