Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years under the Aoki Hamono name. The Inox line brings their traditional single-bevel formats to a stainless steel construction - AUS8A, a high-carbon molybdenum alloy that is corrosion resistant and easy to maintain relative to the carbon steel typically used in traditional Japanese deba knives. That combination makes this deba an approachable entry point into single-bevel technique without the reactive care that carbon steel demands.
The deba is Japan dedicated fish knife - a thick-spined, single-bevel blade designed for breaking down whole fish: filleting, portioning, and removing heads. The thick spine and single-bevel grind direct force precisely through the cut, and the acute edge angle that results from single-bevel geometry produces exceptional sharpness through fish flesh. At 137mm blade length and 6mm spine thickness this is a ko-deba - the shorter, lighter format suited to smaller fish and more delicate work. It is best used for filleting and portioning rather than heavy chopping tasks like removing large fish heads, where a larger hon-deba is the appropriate tool. The blade is finished with laser-etched kanji and fitted to a D-shaped ho wood handle with a buffalo horn ferrule. Right-handed use only.
What Customers Are Saying: One reviewer noted chipping when chopping heads off small fish - worth noting that ko-deba at this size and steel are optimized for filleting and portioning work rather than heavy chopping. For head removal on larger fish, a full-size hon-deba in the 165-180mm range is the appropriate choice.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel side at the original angle. Quality water stones recommended. Do not use for hard bones or frozen foods.
The deba is Japan dedicated fish knife - a thick-spined, single-bevel blade designed for breaking down whole fish: filleting, portioning, and removing heads. The thick spine and single-bevel grind direct force precisely through the cut, and the acute edge angle that results from single-bevel geometry produces exceptional sharpness through fish flesh. At 137mm blade length and 6mm spine thickness this is a ko-deba - the shorter, lighter format suited to smaller fish and more delicate work. It is best used for filleting and portioning rather than heavy chopping tasks like removing large fish heads, where a larger hon-deba is the appropriate tool. The blade is finished with laser-etched kanji and fitted to a D-shaped ho wood handle with a buffalo horn ferrule. Right-handed use only.
What Customers Are Saying: One reviewer noted chipping when chopping heads off small fish - worth noting that ko-deba at this size and steel are optimized for filleting and portioning work rather than heavy chopping. For head removal on larger fish, a full-size hon-deba in the 165-180mm range is the appropriate choice.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel side at the original angle. Quality water stones recommended. Do not use for hard bones or frozen foods.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Hammer Forged, Single Bevel Traditional Grind
- Edge Steel: Inox AUS8A Stainless Steel
- Engraving: Laser Etched
- Grind: Single Bevel
- Orientation: Right-Handed Only
- Handle: D-Shaped Ho Wood
- Ferrule: Buffalo Horn
- Weight: 6.5 oz (186 g)
- Blade Length: 137mm
- Total Length: 265mm
- Spine Thickness at Base: 6mm
- Blade Height: 46mm
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