Sakai Takayuki Suigyu Kasumitogi Left Handed Deba 165mm
Sakai Takayuki Suigyu Kasumitogi Left Handed Deba 165mm
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!
Shape | |
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Blade Length | |
Blade Height | |
Blade Thickness Above Heel | |
Weight | |
Steel Type |
Rust Prone ⓘ
This knife can rust, click to learn more.
|
Rockwell Hardness | 59–61 |
Edge/Bevel | |
Handle | D-Shape Magnolia Water Buffalo Horn Collar |
Made in | |
Knifeline | Sakai Takayuki Suigyu Kasumitogi |
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.
Shipping and Returns
Shipping and Returns
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