The knives in the Takayuki Tokujuo line are made by one of the most respected smiths in Sakai, Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered to be one of the best blade smiths in Japan and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The Tokujuo knives are all single-bevel traditional styles, encompassing the main types that make up the Japanese knife canon. We have currently added a full range of yanagibas and this fine deba
to the list. More styles will follow later.
A Mioroshi deba is thinner, shorter, and lighter than a traditional deba—a viable option for a user who wields it all day as a professional, or anyone looking for a lighter knife. At the center of this fine blade is White #2, a highly regarded carbon steel that is quite often used in high-end Japanese cutlery. It is a steel known for its ability to take rather acute and refined edges, thus it is perfect for single-bevel knives. Although it falls slightly behind other paper steels in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen.
The blade is attached to traditional D-shaped handle made from ho wood and buffalo horn, and includes the pictured saya.
Weight: 7.2 oz (204g)
Blade Length: 215 mm
Overall Length: 371 mm
Spine Thickness at Heel: 5.10 mm
Blade Height at Heel: 43.02 mm