Deba 180 mm, SAKAI TAKAYUKI Itsuo Doi Hienn Deba
For those who fillet whole fish and cut through bones.
Carbon steel: dry it right after use.
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- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
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Description
Sakai Takayuki Hienn Deba 180 mm is a Japanese knife forged by the smith Itsuo Doi. The blade is Aogami #2 steel, known for its sharpness and durability, and has a mirror-polished finish that shows the traditional craft. The nine-mai construction with soft iron gives the blade strength and flexibility. The ergonomic octagonal ebony handle with a buffalo horn ferrule gives a comfortable, secure grip, well suited to precise work in the kitchen.
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 TakayukiSpecifications
- Knife type
- Deba (Japanese filleting knife)
- Region
- Sakai, Osaka
- Blade length
- 180 mm
- Handle
- Ebony with buffalo horn
- Edge
- Single bevel
- Right-/left-handed
- Right-handed
- Item number (SKU)
- ST1169
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.
About the steel: Blue #2 (Aogami #2)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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