Sakai Takayuki Tokuzyo Kiri-Deba 150mm

Regular price 30,700.00 RSD
Sale price 30,700.00 RSD Regular price
Tax included. Shipping calculated at checkout.

Pickup available at Be Sharp Beograd

Usually ready in 1 hour

Sakai Takayuki Tokuzyo Kiri-Deba 150mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

Making single-sided knives like Deba requires exceptional skills and extensive experience of the blacksmith. That's why we recommend buying these knives from proven manufacturers like Sakai Takayuki.

Deba is a knife intended for filleting fish, but also for processing smaller poultry with bones. Kiri-Deba is a variation of this knife that originated in the city of Sakai. Namely, the tip of the knife is extremely pronounced and pointed, which makes it particularly convenient for piercing the harder or slimy skin of various fish.
You can use the heel of the knife to break small ribs on smaller fish or to cut through the head or fins.
The length of the blade of 150 mm is quite sufficient for standard specimens that are caught and consumed in our area.

This knife is made of Shirogami #2 steel which is considered the ideal material for making this type of blade. Shirogami steel is most similar in texture to Tamahagane steel, which has been used for centuries to make katanas in Japan. It is tempered exclusively in water and achieves a hardness of 61-62HRC, which many experienced blacksmiths consider perfect characteristics for single bevel knives.

The extremely high-quality handle of this knife is D-shaped and made of Japanese yew wood combined with buffalo horn, which is the traditional style of knife handle in Japan.

***NOTE***
- This knife is suitable exclusively for right-handed users.
-This knife comes with a certificate of origin and a forge warranty.

Specifications

Manufacturer: Sakai Takayuki
Blade type: Deba
Blade length: 150mm
Total length: 290mm
Knife weight: 152 years
Blade type: Single bevel
Back Thickness: 5 mm
Steel: White 2 (carbon)
Hardness HRC: 61±1

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.
After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher
- Cutting frozen foods
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about the maintenance of knives on our blog: "Maintenance of Japanese knives"
We also advise you to read our blog about carbon knives: "Carbon knives - Patina"
Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
How to choose the first Japanese knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

A Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

  • Karbonski noževi - patina

    Carbon knives - Patina

We recommend for you: