About the Shape - Deba means “short fat tooth” in Japanese, and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.
Don’t let the shape and weight of a Deba fool you; they are nimble and precise when wielded properly. This deba is great for medium fish like pike and salmon, and larger game birds.
About Sakai Kikumori - Sakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.
The Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.