Sakai Takayuki Aji Deba 120 mm tomatosharp

Deba 120 mm, SAKAI TAKAYUKI Aji Deba

Name: Deba 120 mm, SAKAI TAKAYUKI Aji Deba
Brand: Sakai Takayuki
SKU: ST4378
Price: 1199.0 NOK
Availability: OutOfStock
Rating: 4.5 (2 reviews)

1 199,-

For those who fillet whole fish and cut through bones.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

The Sakai Takayuki Ajikiri 120 mm is a specialist Japanese knife designed for filleting small fish such as horse mackerel (aji). The 120 mm blade is made from INOX stainless steel, which gives good sharpness and corrosion resistance. The single-bevel blade gives precise cuts, and the traditional magnolia handle gives a comfortable grip. For professional chefs and home cooks who want precision when preparing small fish.

Made by

Sakai Takayuki · Sakai, Osaka

Sakai Takayuki is Sakai's best-known knife brand, made by Aoki Hamono in a city that has forged knives for 600 years.

All knives from Sakai Takayuki

Specifications

Knife type: Deba (Japanese filleting knife)
Region: Sakai, Osaka
Steel: INOX, stainless steel
Blade length: 120 mm
Handle: Magnolia wood with plastic ferrule
Edge: Single bevel
Right-/left-handed: Right-handed
Item number (SKU): ST4378

About the knife type: Deba (Japanese filleting knife)

A deba is a single-bevel knife used mainly for cutting and filleting fish. A deba is much thicker and heavier than an ordinary kitchen knife or filleting knife, which lets it cut through small fish bones. It has a higher sharpening angle than other single-bevel knives such as the yanagiba.

When sharpening a deba, sharpen at a higher angle (about 60 degrees) on one side and a zero angle on the flat side.

See all knife types

About the steel: INOX

Another term for stainless steel, often used for European knives. Hardness depends on the alloy and heat treatment. Offers good corrosion resistance and needs little maintenance.

Care: easy care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

See all knives