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 small fish like pike, 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.
This line of knives are forged and sharpened in Tosa region in Kochi prefecture by a team of relatively young but very talented blacksmith and sharpener. In fact, the blacksmith had worked at Knifewear before and decided to become a blacksmith when he returned to Japan.
Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.