Sakai Takayuki Uzushio Deba 180mm

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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 the 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 180mm
Blade Height
Spine Thickness at Heel
Weight
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