Deba is a coarser-grained and very durable knife designed for hard work. The debate is primarily used in Japan to process raw fish: gutting, removing scales, removing fish heads, and piercing bones and smaller bones. If necessary, you can also cope with chopping finer chicken bones.

The Kasumi series is a series of traditional chef knives with a good price level from Japanese quality manufacturer Sakai Takayuki, suitable for both professional and amateur home kitchens interested in Japanese cuisine. The knife blade is made of durable and perfectly sharp-holding white steel No. 3 (HRC 60), also known as Shiroko steel.

The handle of the Kasumi knives is a magnolia wood ni8ng darker ring made of buffalo horn. Kasumitog's traditional Japanese chef knives are a grateful tool for anyone who processes fresh fish and makes sushi or sashimi from it, for example.