This deba is crafted using the traditional Sakai method, where specialized artisans handle each stage of production - from forging and sharpening to handle installation and hand engraving. Every blade features hand-chiseled kanji reading Mark, a personal touch that comes from this knife being commissioned for CKTG.
This single-bevel knife is designed for right-handed users, with a convex front side and a concave back to enhance cutting performance and food release. Made from Hitachi White #2 carbon steel with iron cladding, it takes an extremely sharp edge and is favored by professionals for fish butchery and precise prep work. The blade is thick and heavy, with an 8mm spine at the heel for strength and durability when working through fish and small bones. The primary bevel extends close to the edge, finished with a small micro bevel for durability, while the concave backside aids in smooth separation. The magnolia wood oval handle with buffalo horn ferrule provides a traditional feel and secure grip.
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.Blacksmith: Undisclosed
Location: Sakai, Japan
Construction: Hammer-Forged, Traditional San Mai
Grind: Single-Sided, Concave Back (Right-Handed)
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: Oval Magnolia Wood
Ferrule: Buffalo Horn
Saya: Included
Weight: 12.1 oz (342 g)
Blade Length: 189 mm
Total Length: 330 mm
Spine Thickness at Heel: 8 mm
Blade Height: 56 mm
This single-bevel knife is designed for right-handed users, with a convex front side and a concave back to enhance cutting performance and food release. Made from Hitachi White #2 carbon steel with iron cladding, it takes an extremely sharp edge and is favored by professionals for fish butchery and precise prep work. The blade is thick and heavy, with an 8mm spine at the heel for strength and durability when working through fish and small bones. The primary bevel extends close to the edge, finished with a small micro bevel for durability, while the concave backside aids in smooth separation. The magnolia wood oval handle with buffalo horn ferrule provides a traditional feel and secure grip.
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.
