| Shape | Deba |
|---|---|
| Blade Length | 180 mm |
| Steel Type | Aogami #2 (Blue Carbon Steel) With Carbon Steel Cladding |
| Rockwell Hardness | 61-63 |
| Edge/Bevel | Single Bevel - Right Bias |
| Handle | Wa (Japanese) Handle - Octagon Ebony wood handle with buffalo horn collar |
| Blacksmith | Itsuo Doi |
| Brand | Sakai Takayuki |
| Made in | Sakai, Osaka, Japan |
Garage Sale Disclaimer/Rules
➤ No holds, no special deals, no discounts, items are priced to move!
➤ First come, first served.
➤ No pre-sales, we gotta keep it fair!
➤ Retail location inventory is exclusive to each store on the first day. So come in early!
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 Genbu - Sakai Takayuki is well-known as the largest knife maker in Sakai. The Genbu series is named after the Black Tortoise who is said to protect Kyoto on the north side, being one of the four guardian spirits that protect the city. The knives are made by master blacksmith Itsuo Doi and sport a mirror polish and the sakimaru tip, which while more common on the Yanagiba is something more unique to see on the deba in the series. These knives also come with a matching black saya.
