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!
|Spine Thickness at Heel||6.9mm|
|Steel Type||Shirogami #3 (White Carbon Steel)core with Carbon Steel Cladding|
|Edge/Bevel||Single Bevel, Left hand bias|
|Handle||Wa (Japanese) Handle, D-Shape Magnolia wood handle with horn collar|
|Knife Line||Sakai Takayuki Suigyu Kasumitogi|