• Sakai Takayuki AUS-8 INOX Deba 165mm from Sakai Takayuki
  • Sakai Takayuki AUS-8 INOX Deba 165mm from Sakai Takayuki
  • Sakai Takayuki AUS-8 INOX Deba 165mm from Sakai Takayuki
  • Sakai Takayuki AUS-8 INOX Deba 165mm from Sakai Takayuki
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Sakai Takayuki AUS-8 INOX Deba 165mm

Sakai Takayuki AUS-8 INOX Deba 165mm

$271.00 CAD
$271.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme -"Deba" signifie "dent courte et grasse", ce qui décrit la forme du couteau. C'est le premier couteau qu'un chef sushi utiliserait lors de la préparation du poisson. Il est utilisé pour fileter le poisson et découper la chair désossée. Le Deba est une lame japonaise traditionnelle qui n'est affûtée que d'un seul côté. C'est ce qu'on appelle un "aiguisage unilatéral". Ne vous laissez pas tromper par la forme et le poids d'un Deba ; ils sont agiles et précis. Choisissez la longueur de votre Deba en fonction de la taille du poisson que vous découperez le plus souvent.

À propos de Sakai Takayuki AUS-8 INOX - Sakai Takayuki est connu comme le plus grand fabricant de couteaux de Sakai. L'entreprise regroupe un certain nombre de forgerons et d'artisans qui travaillent ensemble pour créer une vaste gamme de couteaux. Bien que la région de Sakai se spécialise traditionnellement dans les lames à aiguisage unilatéral, Sakai Takayuki fabrique de nombreuses formes différentes.

L'AUS-8 INOX est parfait pour un jeune chef sushi ou un cuisinier amateur souhaitant se lancer dans le monde du sushi. Ceux-ci sont forgés à partir d'acier inoxydable AUS-8, plus dur que votre couteau de cuisine moyen, mais pas aussi dur que certains des aciers au carbone et de haute technologie du Japon. En termes simples, il gardera un tranchant incroyable pendant longtemps, mais est plus durable que certains couteaux haut de gamme.

Shape Deba
Maintenance Level
Blade Length 165 mm |
Blade Height 49 mm
Thickness 7 mm
Weight 238 g
Steel Type AUS-8 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 58 - 59
Edge/Bevel Chanfrein simple - Biais droit
Handle Manche (japonais) - Forme en D Magnolia Collier en corne de buffle d'eau
Knife Line Sakai Takayuki AUS-8 INOX
Brand Sakai Takayuki
Made in Sakai, Osaka, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4582226372070
SKU: ST-04336

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 7 reviews.

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Reviews

Great knife for fish

"Easy to hold and not to heavy"

— Shelley C. (5/5)

Amazing knife

"Took two of the knife classes at Knifewear. They taught me afterwards how to debone a fish with this knife. Took a continuing education course at GB College with a regular filet knife. It did not cut as well or slice the meat as well as this knife. Also the people at Knifewear took the time to find the right knife for me based on my experience, hand size, and budget."

— Henry H. (5/5)

Best Deba!

"So sharp right out of the box. Use it to break down tunas, makes the job light work"

— Josh K. (5/5)

Deba Mania

"This thing rules. I never knew it was so easy to fillet a salmon. My old skinny knives are relegated to the back of the drawer."

— Peter C. (5/5)

Impressive Performance in Tough Conditions

"This Sakai Takayuki Deba made quick work of a grouper on a trip to Mexico. Grouper have notoriously tough scales and heavy bones but the deba held up brilliantly, maintaining a "paper slicing" edge after some heavy duty. The Inox blade was a real advantage in the hot and humid marine environment. Overall impressive knife. It will be going with me on every trip."

— Gary J. (5/5)

Best knife I own notwithstanding

"Best knife I own notwithstanding our collection of Miyabi!!"

— Andre L. (5/5)

Great balance, bought for a

"Great balance, bought for a specific purpose, it’ll be used all summer when in Québec, the quality is exactly what is needed for what this knife was created for! Bravo!"

— Jeff J. (5/5)

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