Takayuki Inox Deba 150mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line comprises price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design, so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.Brand: Sakai Takayuki
Blade Orientation: Left Handed
Weight: 7.9 oz (224 g)
Edge Length: 150 mm
Total Length: 290 mm
Spine Thickness at Base: 7 mm
Blade Height: 50 mm
The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design, so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
