Nenox G Type Yo-Deba Knife 165mm (6.5")
Style : Yodeba
Length : 165mm (6.5")
Weight : 9.6 oz
Blade Material : High Carbon Rust-Resistant Steel
Handle Material : P-Maicarta
HRC : 61
Bevel Angle Ratio :55/45**
Cover : Sold separately
*Our Nenox knives have our own original logo "Nenohi Original", which was a collaboration with Nenohi Cutlery.
* According to Nenohi Cutlery even though the bevel angle is 55:45 it can still be used by lefties. However, you can easily sharpen it to 45:55 for optimum use.
Nenox Blade & Handle
Nenohi blades offer the durability and sharpness of a traditional Japanese carbon-steel knife, but are rust resistant and easier to maintain. Nenox knives have a hamaguriba (clam shaped blade) from the edge all the way to the spine. Since it has no flat surface, there is minimal friction against the food you're cutting, resulting in less cell damage and a smoother cut. To achieve this shape, they sharpen and polish the edge, mid-section and spine of the blade separately, by hand. After much trial and error, they found that an HRC of 61 is the optimum hardness for Nenohi knives to possess the right balance of superior cutting edge, ductility and edge retention.
This knife is made honyaki style, with one piece of high carbon steel, and with a 50/50 edge, it can easily be sharpened to suit your preference, whether you are right or left handed.
Nenox G Type Yodeba
The Yo-Deba literally means “Western deba” and has a double-bevel edge, making it ideal for cutting through lobster and crab shells.
High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Sabitohru Rust Remover to clean oxidized blades.
Posted by Ian Clayton on Oct 14th 2012
Love the weight of this knife. I saw these Nenohi knives at Star Chefs and spent some time looking at them but didn't buy any. I was leaning towards getting a gyuto but I like the weight and length of this weatern deba. What I like about Nenohi knives is that the blade is not too thin but it's still very sharp, and it seems to keep its edge for quite a long time. This knife just feels really good in my hands and it's one of my favorite knives right now!
Posted by Anthony Casablanca on Jul 6th 2012
Edge stays sharp even after my rough preparation work.
Posted by Evelyn Brenaman on Jul 1st 2012
I actually use this knife to break down chickens as well but I mostly use it for crustaceans. I like it because it's really durable. Didn't used to like heavy knives but this has enough weight without tiring my hands. I just got out of culinary school last year and needed to get something besides my school knives!