There is a simple beauty to the deba
form that is derived somewhat from its primary purpose, which is to process fish. The shape of the blade is universal. There are no varietals, aside for the Mioroshi style which features a thinner, flatter blade. The deba bocho is almost always ground with a single bevel to allow for riding the back of the blade along the bone while filleting a fish. It is also always a very heavy and stout blade with a thick spine. Deba
means short fat tooth, which perfectly describes the shape of this iconic knife.
The Sakai knife line is an in-house brand made for CKTG. We have found several talented artisans in the blacksmithing, sharpening, and woodworking arts who still use the traditional methods. They work in their own shops and pass the knife along as it progresses through the manufacturing stages.
We have specified Blue #2 high carbon steel as the blade edge material. The smith hammer forges these knives with a soft iron cladding using the san-mai method. They are reactive so you must keep them clean and completely dry between uses. This great looking blade is mated to a very traditional oval handle made from ho wood and buffalo horn. It is supplied with a saya.
Maker Location: Sakai, Japan
Construction: Hammer Forged, Traditional Grind
Orientation: Right Handed, Single Bevel
Edge Steel: Aogami #2
Cladding: Soft Iron
Engraving: Hand Engraved
Edge Length: 170mm
Handle: Ho Wood Oval
Ferrule: Buffalo Horn