Deba knife, Ginsan stainless steel, Polished finish - Sakai Takayuki
Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.
SHAPE: Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. Unlike a western filleting knife, this thing has no flex at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in strength. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on whetstones.
STEEL: Ginsanko or Silver 3 as it is commonly known is a fantastic high carbon stainless steel that performs incredibly well, a huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium in it which is what makes stainless, well stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.
FINISH: Polished, or Migaki
HANDLE: Octagonal Magnolia wood handle with black buffalo horn ferule
BLADE LENGTH: 165mm
MAKER: Sakai Takayuki
Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.
SHAPE: Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. Unlike a western filleting knife, this thing has no flex at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in strength. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on whetstones.
STEEL: Ginsanko or Silver 3 as it is commonly known is a fantastic high carbon stainless steel that performs incredibly well, a huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium in it which is what makes stainless, well stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.
FINISH: Polished, or Migaki
HANDLE: Octagonal Magnolia wood handle with black buffalo horn ferule
BLADE LENGTH: 165mm
MAKER: Sakai Takayuki
Description
Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.
SHAPE: Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. Unlike a western filleting knife, this thing has no flex at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in strength. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on whetstones.
STEEL: Ginsanko or Silver 3 as it is commonly known is a fantastic high carbon stainless steel that performs incredibly well, a huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium in it which is what makes stainless, well stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.
FINISH: Polished, or Migaki
HANDLE: Octagonal Magnolia wood handle with black buffalo horn ferule
BLADE LENGTH: 165mm
MAKER: Sakai Takayuki
