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Home > Knife Types > Deba Knives > Deba Knives 105-170mm > Sakai White #2 Deba 150mm
Sakai White #2 Deba 150mm
Sakai White #2 Deba 150mm Sakai White #2 Deba 150mmSakai White #2 Deba 150mmSakai White #2 Deba 150mm
Sakai White #2 Deba 150mm Sakai White #2 Deba 150mmSakai White #2 Deba 150mmSakai White #2 Deba 150mm

Sakai White #2 Deba 150mm

Item #: SW2-D150
Our Price: $180.00
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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.

The deba 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

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