Deba: This would be the first knife a sushi chef would reach for at the start of each day. Traditionally the deba is a single bevel knife, designed specifically for fish butchery. The single bevel design allows the knife to get super sharp, and lends itself perfectly to the overall breakdown of fish. The hefty weight allows the user to navigate easily through fish skin and certain bones.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Shirogami #2 (White Carbon)
- HRC: 61~63
- Edge Length: 170mm
- Height at heel: 49.2mm
- Spine thickness above heel: 6.64mm
- Weight: 255 grams
- Handle: White Magnolia w/Buffalo Horn Collar
- Shape: Deba
- Finish: Kasumi
- Cladding: Soft Iron
- Construction: Single Bevel
- Knife Line: Gokujyo
- Company: Sakai Kikumori
- Blacksmith: Yoshikazu Tanaka
- Place of Origin: Sakai, Japan
Deba: This would be the first knife a sushi chef would reach for at the start of each day. Traditionally the deba is a single bevel knife, designed specifically for fish butchery. The single bevel design allows the knife to get super sharp, and lends itself perfectly to the overall breakdown of fish. The hefty weight allows the user to navigate easily through fish skin and certain bones.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Shirogami #2 (White Carbon)
- HRC: 61~63
- Edge Length: 170mm
- Height at heel: 49.2mm
- Spine thickness above heel: 6.64mm
- Weight: 255 grams
- Handle: White Magnolia w/Buffalo Horn Collar
- Shape: Deba
- Finish: Kasumi
- Cladding: Soft Iron
- Construction: Single Bevel
- Knife Line: Gokujyo
- Company: Sakai Kikumori
- Blacksmith: Yoshikazu Tanaka
- Place of Origin: Sakai, Japan