Sakai Takayuki Tokujo White #2 Kiritsuke Deba 150mm (5.9")

This "Tokujyo", supreme series, represents the finest craftsmanship from the skilled artisans of Sakai City. With over 40 years of experience, master blacksmith Kenji Togashi and expert sharpener Norikatsu Nishimura have created these remarkable knives under the esteemed Sakai Takayuki brand, specifically designed for professional chefs.

Specifications

• Brand: Sakai Takayuki
• Style: Deba
• Length: 150mm (5.9")
• Weight: 5.8oz (164g)
• Blade Height at Heel: 41.1mm (1.6")
• Spine Thickness above Heel: 5mm (0.2")
• Blade Steel Type: White #2 Steel
• Handle Material: Octagonal Ho (Japanese Magnolia) wood and Buffalo Horn Ferrule
  Note: Buffalo horn is a natural material and it may be solid black, blonde or a mixture thereof. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn.
• HRC: 61-62
• Blacksmith: Kenji Togashi
• Sharpener: Norikatsu Nishimura
• Bevel Angle Ratio: Single bevel (Right-Handed)
• Cover: Not included

Blade & Handle

White 2 steel is revered among chefs and knife enthusiasts for its exceptional balance between sharpness retention and ease of sharpening. With a hardness rating of 61-62 on the Rockwell scale, knives crafted from White 2 steel can achieve an excellent edge while remaining straightforward to sharpen. This makes them ideal for those who value performance and maintenance simplicity in their culinary tools.

Deba Knife

Deba are large single-bevel knives used for butchering fish. They are very thick at the spine, with the shinogi line usually starting near the bottom third of the knife. The heavy weight coupled with the thin edge from the single bevel let the knife break through fish bones with ease while maintaining a keen, sharp cutting edge. Deba are not flexible, like Western filet knives, and are not used for the up-and-over butchery style but rather "sanmai oroshi" or "gomai oroshi" meaning three-piece and five-piece butchery respectively, where the knife will cut directly through the rib bones and ride along the spine to carve as closely to the bone as possible.