Left-handed traditional Japanese single bevel knives are genuinely hard to find, and this deba fills that gap. Knives in the Sakai line are made using the traditional Sakai method - a small, specialized blacksmith shop forges the blade, a specialized sharpener finishes the edge, and a handle maker and engraver complete it to our exact specifications. Every blade carries a hand-engraved kanji reading Mark.
This is a heavy, stout knife with a thick blade measuring 7.6mm at the heel, ground with a convex front side and concave backside - the configuration professional cooks in Japan rely on for clean fish processing. The primary bevel extends almost all the way to the edge, where a small micro bevel is applied. The blade core is Hitachi White #2 steel with an iron cladding, fully reactive and requiring careful drying after use. This is the left-handed version of the traditional deba, fitted with an oval ho wood handle and buffalo horn ferrule, and comes with a custom-made wooden saya and pin.
What Customers Are Saying: One reviewer who runs a ramen shop uses this knife daily to process salmon, reporting it can hammer through vertebrae with the spine and cut cartilage cleanly, with the curve and rigidity helping it glide through small rib bones and meat. He confirms it is reactive and will stay shiny if not wiped dry between cuts, but finds it forgiving overall - after two sharpening sessions the blade has stayed scary sharp, and he calls the included saya a great feature on a beautifully crafted knife.
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.
This is a heavy, stout knife with a thick blade measuring 7.6mm at the heel, ground with a convex front side and concave backside - the configuration professional cooks in Japan rely on for clean fish processing. The primary bevel extends almost all the way to the edge, where a small micro bevel is applied. The blade core is Hitachi White #2 steel with an iron cladding, fully reactive and requiring careful drying after use. This is the left-handed version of the traditional deba, fitted with an oval ho wood handle and buffalo horn ferrule, and comes with a custom-made wooden saya and pin.
What Customers Are Saying: One reviewer who runs a ramen shop uses this knife daily to process salmon, reporting it can hammer through vertebrae with the spine and cut cartilage cleanly, with the curve and rigidity helping it glide through small rib bones and meat. He confirms it is reactive and will stay shiny if not wiped dry between cuts, but finds it forgiving overall - after two sharpening sessions the blade has stayed scary sharp, and he calls the included saya a great feature on a beautifully crafted knife.
- 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, Left Handed
- Handle: Ho Wood Oval
- Ferrule: Buffalo Horn
- Saya: Included
- Weight: 10.0 oz (282 g)
- Blade Length: 170 mm
- Total Length: 309 mm
- Spine Thickness at Base: 7.6 mm
- Blade Height: 50.9 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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Reliable and robust lefty DebaPosted By: Arturo Carrion
26 people found this review helpful
The choices for left handed traditional japanese blades is limited. This knife is well made, and requieres a person to take care of it correctly, just like any other high end reactive single bevel blade.
We use this at a ramen shop, to process salmon. We can hammer vertebrae with the spine and cut cartilage with ease. The curve and rigidity help cut small rib bones cleanly and gliding thru meat.
Its reactive, will stay shiny, but clean and wipe dry between cuts. I think its forgiving, and after 2 sharpening sessions this blade has remained scary sharp.
Great feature is the included saya.
This is a beautifull excellent worksmanship "Mark" Knive.
26 people found this review helpful
The choices for left handed traditional japanese blades is limited. This knife is well made, and requieres a person to take care of it correctly, just like any other high end reactive single bevel blade.
We use this at a ramen shop, to process salmon. We can hammer vertebrae with the spine and cut cartilage with ease. The curve and rigidity help cut small rib bones cleanly and gliding thru meat.
Its reactive, will stay shiny, but clean and wipe dry between cuts. I think its forgiving, and after 2 sharpening sessions this blade has remained scary sharp.
Great feature is the included saya.
This is a beautifull excellent worksmanship "Mark" Knive.
