We have been working with a select group of blacksmiths and sharpeners in Sakai City for many years. These talented craftsmen have produced a line of fine kitchen knives that look, feel, and perform way beyond their price point.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive, so you must keep them clean and completely dry between uses. The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.
knife is a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher knife. Along with the usuba and yanagiba
, it is one of the trinity of Japanese kitchen knives. The deba bōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. 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.
Maker: Sakai Blacksmith
Construction: Ni Mai/Hammer Forged
Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Edge Grind: Single Bevel, Right Handed
Weight: 220g/7.8 ounces
Blade Length: 156 mm
Overall Length: 290mm
Thickness at Heel: 6 mm
Blade Height: 5.0 mm