Forged by Sakai Takayuki, these Deba knives are a great entry into Japanese fish filleting and/or carbon steel knives. 165mm Deba are one of the most popular sizes. We recommend the 150 for new users or smaller fish but 165 is generally the most used in deba.
- Sakai Takayuki Kasumitogi Japanese Knife
- 165mm Deba Knife
- Shirogami (White) #3 / Soft Iron Clad
- Ho Wood Handle
- Right-Hand Bevel
- Crafted in Sakai-Osaka, Japan
- Edge Length: 169mm | Overall Length: 307mm | Blade Height: 53mm | Weight: 300g
- Blade Thickness: (A) 8.6 (B) 7.0 (C) 1.9
* 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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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
The Japanese are masters of their art and ProTooling are always really welcoming and down-to-earth, willing to spend time finding a knife to suit you.
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Lennox Hastie - Firedoor
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Anjali - Sous Chef, Saint Peter
ProTooling are unrivalled in product knowledge, knife diversity and above all a burning desire to provide true quality craftsmanship. It truly inspires us as chefs, cooks and craftsman alike to reflect on our own depth of knowledge, skills and industry awareness when surrounded by such informed professionals like ProTooling.
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Oscar Solomon - GRECA Executive Chef
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Ismat - Recipe Developer / Photo Chef
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