This 210mm deba is the largest in the Tokujyo line, built for processing the biggest fish and the heaviest fillet work a kitchen demands. The single bevel grind and traditional concave back are standard to the format, positioning the edge for clean separation through bone and joint rather than wedging through.
For over three decades the Tokujyo series has stood as the premier collection from Sakai Takayuki, crafted for culinary professionals. Tokujyo signifies the pinnacle of excellence, a tradition these knives embody through expertly honed edges, elegantly polished choils, and the kasumi finish achieved with natural stones. Behind every blade are two specialists working in the traditional Sakai division of labor: blacksmith Togashi Kenji, who received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today, and sharpener Nishimura Norikatsu, whose finishing work is evident in every cut.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
For over three decades the Tokujyo series has stood as the premier collection from Sakai Takayuki, crafted for culinary professionals. Tokujyo signifies the pinnacle of excellence, a tradition these knives embody through expertly honed edges, elegantly polished choils, and the kasumi finish achieved with natural stones. Behind every blade are two specialists working in the traditional Sakai division of labor: blacksmith Togashi Kenji, who received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today, and sharpener Nishimura Norikatsu, whose finishing work is evident in every cut.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
- Brand: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Hammer Forged, Ni Mai
- Blacksmith: Togashi Kenji
- Sharpener: Nishimura Norikatsu
- Edge Steel: Shirogami #2 Carbon Steel
- Cladding: Iron
- Blade Orientation: Traditional Single Bevel, Right Handed
- Finish: Kasumi, Natural Stone Finish
- Handle: D-Shaped Magnolia Wood
- Ferrule: Buffalo Horn
- Weight: 14.1 oz (400 g)
- Blade Length: 215mm
- Total Length: 376mm
- Spine Thickness at Base: 8mm
- Blade Height: 58mm
