About the Shape -Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.
About Sakai Takayuki AUS8 INOX- Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.
The AUS8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.Knife Shape | Deba |
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Blade Length | 120mm |
Blade Height | 41mm |
Spine Thickness at Heel | 5mm |
Weight | 136g |
Steel Type | AUS8 Stainless Steel |
Rockwell Hardness | 58-59 |
Edge/Bevel | Single Bevel, Right-hand bias |
Handle | Wa (Japanese) Handle, Right-handed "D" style Magnolia wood with black plastic collar |
Maker | Sakai Takayuki |
Knife Line | Sakai Takayuki AUS8 INOX |