This year, we will be releasing a series of slightly more specialist knives, constructed using the same materials as our Stainless Clad Range. To kick things off, we have forged a small run of Double Bevel Debas. These blades feature robust, convex grinds and are finished with our tried-and-tested Fumed Oak and Brass Handles. As with the other knives in the Stainless Clad Range, the blades are forged from Stainless Clad Aogami Super.

Deba knives are used all over Japan as the go-to knife for filleting fish. Traditionally, they are single-beveled blades, meaning they are only ground on one side and require specialist sharpening. We, however, prefer to grind ours symmetrically, as it adds a little more versatility and makes them much easier to maintain at home.

Our leatherworker, Harry Owen, has also put together a limited number of leather sheaths. These are carefully handmade from hard-wearing, through-dyed, veg-tanned leather that will age beautifully over time. They feature welted seams all the way around for maximum durability and have a dark brown finish with a brass pin to match the rest of the Stainless Clad leatherwork.