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 Uzushio - 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.
This stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. 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 void rust!
| Knife Shape | Deba |
|---|---|
| Blade Length | 150mm |
| Blade Height | 54mm |
| Spine Thickness at Heel | 6.7mm |
| Weight | 257g |
| Steel Type | Shirogami #2 (White Carbon Steel)core with Carbon Steel Cladding |
| Rockwell Hardness | 61-63 |
| Edge/Bevel | Single Bevel, Right hand bias |
| Handle | Wa (Japanese) Handle, D-Shape Magnolia wood handle with horn collar |
| Maker | Sakai Takayuki |
| Knife Line | Sakai Takayuki Uzushio |
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