Specifications

• Style: Deba
• Length: 180mm (7.1″)
• Blade Steel Type: Yellow #3 iron-clad
• Handle material: Magnolia wood and Buffalo horn ferrule
• HRC: 59
• Bevel Angle Ratio: Single (Left Handed)
• Special Feature: Kasumi
• Cover: Not included

Blade & Handle

Sakai Takayuki Yellow Steel single bevel knives are an exceptional value for those looking to dip their feet into traditional Japanese knives. Yellow steel is exceedingly easy to sharpen, though its edge retention is not as high as its white and blue steel counterparts.

Deba Knife

Deba are large single-bevel knives used for butchering fish. They are very thick at the spine, with the shinogi line usually starting near the bottom third of the knife. The heavy weight coupled with the thin edge from the single bevel lets the knife break through fish bones with ease while maintaining a keen, sharp cutting edge. Deba are not flexible, like Western filet knives, and are not used for the up-and-over butchery style but rather “sanmai oroshi” or “gomai oroshi” meaning three-piece and five-piece butchery respectively, where the knife will cut directly through the rib bones and ride along the spine to carve as closely to the bone as possible.