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Japanese Knives
Sakai Takayuki Suigyu Kasumitogi Left Handed Deba 165mm
$215.00 USD
| Shape | Deba |
|---|---|
| Blade Length | 165 mm |
| Blade Height | 52 mm |
| Blade Thickness Above Heel | 6.9 mm |
| Weight | 269 g |
| Steel Type | Shirogami #3 (White Carbon Steel)
With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
| Rockwell Hardness | 59–61 |
| Edge/Bevel | Single Bevel - Left Bias |
| Handle | Wa (Japanese) Handle - D-Shape Magnolia Water Buffalo Horn Collar |
| Knife Line | Sakai Takayuki Suigyu Kasumitogi |
| Made in | Sakai, Osaka, Japan |
| Brand | Sakai Takayuki |
A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.
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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 Suigyu Kasumitogi - 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 Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. 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. Just keep it dry to avoid rust!