Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 165mm (06036)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 165mm is a premium kitchen tool crafted for precision and durability. This knife features a single-edged blade made from high-quality Shirogami carbon steel, known for its sharpness and ability to hold an edge. Ideal for filleting and butchering fish, it combines traditional craftsmanship with modern performance to enhance your culinary experience.

Handmade by Aoki Hamono Seisakusho Co Ltd in Sakai, Japan, this knife represents centuries of expertise in blade making. Its reactive carbon steel blade is produced using iron sands from Yasugi, ensuring exceptional strength and resilience. Available in multiple sizes, the 165mm version offers the perfect balance for both professional chefs and home cooks looking for reliable, long-lasting kitchenware.

• Product Material: Reactive Carbon Steel with Shirogami Steel

• Manufacturer: Aoki Hamono Seisakusho Co Ltd

• Made in: Japan

• Single-edged blade designed for precise filleting and cutting
• Made from reactive carbon steel with Shirogami steel for superior sharpness and edge retention
• Produced using traditional Japanese iron sands from Yasugi, ensuring high-quality steel
• Available in multiple sizes to fit various culinary needs
• Handcrafted in Sakai, a region renowned for its 600-year history of knife making

Use the Sakai Takayuki Kasumitogi Shirogami Deba knife primarily for filleting fish and breaking down poultry or meat. Hold the knife firmly and use smooth, controlled slicing motions to maximize efficiency and safety. After each use, wash the knife carefully by hand with mild detergent and warm water, then dry immediately to prevent rust. Avoid using the knife on very hard surfaces or for tasks like cutting bones that could damage the blade.

To maintain the sharpness and quality of your Sakai Takayuki Kasumitogi Shirogami Deba knife, always hand wash and dry it immediately after use. Avoid placing the knife in a dishwasher as harsh detergents and high heat can cause corrosion and dull the blade. Store the knife in a dry place, preferably in a knife block or protective sheath to prevent damage. Regularly hone the blade and have it professionally sharpened as needed to retain optimal performance.