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This Sakai Takayuki 210mm deba with yasuki blue #2 steel has a very nice upgraded ebony handle with buffalo horn ferrule. These knives are primarily used like cleavers for removing fins and tails of fish as well as fillet work. They can also be used for chopping vegetables and cutting up poultry.
The blue Aogami #2 steel is clad on the front side with a soft iron layer. Of course, it is a reactive blade so it needs care and attention to keep it dry. The back side is slightly concave (ura-suki). The front side has a single grind from the shinogi line to the edge. The finish is exemplary and the look is enhanced with some fine chiseled kanji script on the front.
This is a stunning knife and one of the last of the breed. If you have ever wanted a knife with true “soul” the Sakai Takayuki Blue #2 Deba is one such blade. Please note there is shrink wrap on the handle pictured.Blacksmith: Kenji Togashi
Construction: Ni Mai, Hammer Forged
Location: Sakai, Japan
Brand: Sakai Takayuki
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Migaki
HRC: 62-63
Edge Grind: Single Bevel, Right-Handed
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
Saya Included
Weight: 16.3 oz (464 g)
Edge Length: 217 mm
Total Length: 378 mm
Spine Thickness at Base: 8.0 mm
Height: 59.1 mm
The blue Aogami #2 steel is clad on the front side with a soft iron layer. Of course, it is a reactive blade so it needs care and attention to keep it dry. The back side is slightly concave (ura-suki). The front side has a single grind from the shinogi line to the edge. The finish is exemplary and the look is enhanced with some fine chiseled kanji script on the front.
This is a stunning knife and one of the last of the breed. If you have ever wanted a knife with true “soul” the Sakai Takayuki Blue #2 Deba is one such blade. Please note there is shrink wrap on the handle pictured.
