The knives in the Tokujyo line are made by one of the most respected smiths in Sakai, master Togashi Kenji, who received the Sakai Traditional Craftsman award in 1996. He is considered one of the finest bladesmiths working in Japan today, and his work is sought out by both kitchen knife enthusiasts and collectors worldwide. The Tokujyo line covers the full canon of single bevel traditional styles, and this mioroshi deba rounds out the deba and yanagiba offerings already in the catalog.
A mioroshi deba is thinner, shorter, and lighter than a traditional deba - a genuinely good option for anyone who wields a deba all day as a professional, or simply prefers a lighter knife for fish processing. At the center of this blade is White #2, a highly regarded carbon steel often used in high-end Japanese cutlery, known for its ability to take rather acute and refined edges that suit single bevel knives particularly well. It falls slightly behind other paper steels in edge retention, but moves ahead as one of the easiest Japanese steels to sharpen. The blade attaches to a traditional D-shaped handle made from magnolia wood with a buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
A mioroshi deba is thinner, shorter, and lighter than a traditional deba - a genuinely good option for anyone who wields a deba all day as a professional, or simply prefers a lighter knife for fish processing. At the center of this blade is White #2, a highly regarded carbon steel often used in high-end Japanese cutlery, known for its ability to take rather acute and refined edges that suit single bevel knives particularly well. It falls slightly behind other paper steels in edge retention, but moves ahead as one of the easiest Japanese steels to sharpen. The blade attaches to a traditional D-shaped handle made from magnolia wood with a buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
- Brand: Sakai Takayuki
- Location: Sakai, Japan
- Blacksmith: Togashi Kenji
- Construction: Hammer Forged, Ni Mai
- Edge Steel: Shirogami #2 (White #2)
- Edge Grind: Traditional Single Bevel
- Handle: D-Shaped Magnolia Wood
- Ferrule: Buffalo Horn
- Weight: 7.2 oz (204 g)
- Blade Length: 215mm
- Total Length: 371mm
- Spine Thickness at Heel: 5mm
- Blade Height: 43mm
