The knives in the Richmond Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and a equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 8.8mm at the heel. The front face is given a primary bevel which extends almost all the way to the edge where a small micro bevel is applied. This is the left-handed version of the traditional deba.
Each knife comes with a custom made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.
Weight: 12.3 oz/350g
Blade Length: 186 mm
Overall Length: 325 mm (13.25")
Blade Thickness at Heel: 8.31 mm
Blade Height: 55.74 mm
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