Sakai is one of the most famous of all the knife making regions in Japan. It is a hotbed of blacksmithing talent. The Sakai method of knife making is based around a loose consortium of different smiths, sharpeners, finishers, and woodworkers. A knife will travel from blacksmith to sharpener and beyond based upon the desire of the customer and the availability of these different talents.
We have been working with a small, highly specialized blacksmith shop to manufacture these blades. After forging, they are sent to an expert knife sharpener for finishing, before the blades are finally passed on to a handle maker and engraver for those final operations.
All of the Sakai brand knives are single bevel and are intended for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. This deba
has a heavy, thick blade intended as a fish filleting knife. However, it can also serve as a poultry butcher knife. Its thickness, and obtuse angle on the back of the heel, allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
The Sakai Blue #2 Deba
has an oval shaped ho wood handle with buffalo horn ferrule. It is supplied with a matching 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: 190mm
Thickness At Heel: 8.5mm
Handle: Ho Wood Oval
Ferrule: Buffalo Horn