Sakai City has been the premier center for single bevel knife making in Japan for centuries, built on a collaborative model where blacksmiths, sharpeners, handle makers, and engravers each specialize in just one stage of production. This deba is custom commissioned for CKTG using that exact system, and every blade is hand engraved with kanji reading Mark, a small personal touch that comes from the close working relationship behind this line.
The deba is one of the trinity of traditional Japanese knife shapes, alongside the usuba and yanagiba, originally developed during the Edo period for beheading and filleting fish. Its thick spine and obtuse heel angle let it cut through fish heads without damage, while the rest of the blade rides cleanly along the bones to separate the fillet. This compact 150mm version is sized for smaller fish and tighter kitchens. The blade is built from Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, single bevel ground for right-handed use only. The simple D-shaped ho wood handle is fitted with a buffalo horn ferrule, and a matching saya and pin are included.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
The deba is one of the trinity of traditional Japanese knife shapes, alongside the usuba and yanagiba, originally developed during the Edo period for beheading and filleting fish. Its thick spine and obtuse heel angle let it cut through fish heads without damage, while the rest of the blade rides cleanly along the bones to separate the fillet. This compact 150mm version is sized for smaller fish and tighter kitchens. The blade is built from Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, single bevel ground for right-handed use only. The simple D-shaped ho wood handle is fitted with a buffalo horn ferrule, and a matching saya and pin are included.
- Maker: Sakai Blacksmith
- Location: Sakai, Japan
- Construction: Hammer Forged, Ni Mai
- Edge Steel: White #2
- Cladding: Soft Iron
- Engraving: Hand Engraved (Mark)
- Edge Grind: Single Bevel, Right Handed
- Handle: Ho Wood D
- Ferrule: Buffalo Horn
- Saya: Included
- Weight: 7.8 oz (220 g)
- Blade Length: 156 mm
- Total Length: 290 mm
- Spine Thickness at Heel: 6 mm
- Blade Height: 50 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
