Forged by Sakai Takayuki, these Deba knives are a great entry into Japanese fish filleting and/or carbon steel knives. 150mm is often the easiest for new users to Deba knives or chefs using them heavily for entire shifts. 165 and up can be fatiguing after long use, or harder to master. Larger fish may need something bigger but most work is covered by a 150.
- Sakai Takayuki Kasumitogi Japanese Knife
- 150mm Deba Knife
- Shirogami (White) #3 / Soft Iron Clad
- Ho Wood Handle
- Right-Hand Bevel
- Crafted in Sakai-Osaka, Japan
- Edge Length: 152mm | Overall Length: 286mm | Blade Height: 48mm | Weight: 234g
- Blade Thickness: (A) 6.5 (B) 5.7 (C) 1.6
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust
Japanese Kitchen Knife | Deba & Funayuki (Fish Knife)
Most Deba and Funayuki knives have a single bevel grind, with a thicker, heavier and shorter overall build. Although they are generally a specialist fish knife, some modern chefs do use these knives for other tasks such as breaking down meat and poultry. When used with the right ingredients, it can be an awakening experience
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