"SAKAI MOTOKANE" Deba (Butcher Knife) Shirogami Steel, 150mm~210mm with Wooden Case

• Blade Material: Shirogami 2, (White paper steel)
• Mirror Finish
• For Right Hander (Single Bevel), Single edge
• Handle Material: Magnolia, Ferrule: Buffalo Horn
• With Wooden Case
• Deba is used for fish filleting and chopping meat without bones
• The best quality of Japanese knives
• For Professionals
  
• Every Sakai knife is unique. The steel is forged by master blacksmiths which is then shaped and honed with great care to its specialized form

Forging

Becomes the base of a Japanese knife. It is made by forge welding iron and stee and is hammered many times during the process in order to temper it.

Sharpening ( Hatsuke)

Wielding many kinds of whetstones and tools, and using water to prevent heat from friction, they follow many steps to create the edge.

Attaching the Handle (Etsuke)

This is the process of attaching the handle to the blade made by the blacksmith and hatuske-shi. There is craftsman specializing in making handles, creating a wide variety of handle.

Traditional Japanese Kitchen Knives 

Japanese food continues to attract attention in the world today, and the tools to prepare such food are also gaining high recognition and attention. Since even the simple act of cutting completes a dish such as sashimi, Japanese knives play an essential role within Japanese cooking and come in a wide range of styles.

Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.
 

This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.

As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
 
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance. 

〈150mm〉

Blade Length: 150mm(5.9inch), Whole Length: abt 287mm(11.3inch), Weight: abt 192g(6.8oz)

Item no. 4580149741713

〈165mm〉

Blade Length: 165mm(6.5inch).  Whole Length: abt315mm(12.4inch), Weight: abt 258g(9.1oz)         

 Item no. 4580149741355

〈180mm〉

Blade Length: 180mm(7.1inch), Whole Length: abt 332mm(13.1inch), Weight: abt 286g(10.1oz)             

 Item no. 4580149741362

〈210mm〉

Blade Length: 210mm(8.3inch), Whole Length: abt 375mm(14.8inch), Weight: abt 469g(16.5oz)          

 Item no. 4580149741379

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