The Sakai White #2 Deba 190mm 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. Each blade features hand-chiseled kanji that reads “Mark,” adding a personal and authentic touch to this classic Japanese knife.
This is a single-bevel knife designed for right-handed users, featuring 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. As a fully reactive blade, it should be kept clean and dry between uses.
This deba is thick, heavy, and purpose-built, 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 ho wood oval handle with buffalo horn ferrule provides a traditional feel and secure grip.
Care Instructions: Hand wash and dry immediately after use. This knife is fully reactive and will rust if left wet. Avoid twisting or prying motions and use proper technique when working through fish and small bones. Sharpen on water stones using appropriate single-bevel technique.Sakai Deba Construction: Hammer Forged, Ni Mai Made in Sakai, Japan 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 is a single-bevel knife designed for right-handed users, featuring 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. As a fully reactive blade, it should be kept clean and dry between uses.
This deba is thick, heavy, and purpose-built, 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 ho wood oval handle with buffalo horn ferrule provides a traditional feel and secure grip.
Care Instructions: Hand wash and dry immediately after use. This knife is fully reactive and will rust if left wet. Avoid twisting or prying motions and use proper technique when working through fish and small bones. Sharpen on water stones using appropriate single-bevel technique.
