Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 240mm (06041)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 240mm (06041) is a premium kitchen knife designed for precision and durability. Crafted with expert skill, this deba knife combines traditional techniques with high-quality materials to deliver exceptional cutting performance. Its robust 240mm blade is perfect for efficiently filleting fish and handling various kitchen tasks with ease.

Made by the renowned Aoki Hamono Seisakusho Co Ltd, this knife features a single edged blade made from Shirogami carbon steel, sourced from iron sands in Yasugi, Shimane Prefecture, Japan. This combination provides a sharp, long-lasting edge while maintaining the knife’s strength and resilience, making it a valuable tool for both professional chefs and home cooks alike.

• Product Material: Shirogami Carbon Steel

• Manufacturer: Aoki Hamono Seisakusho Co Ltd

• Made in: Japan

• Single edged blade for precise and effective cutting
• Crafted from reactive Shirogami carbon steel for superior sharpness and edge retention
• 240mm blade length ideal for filleting fish and general kitchen use
• Handcrafted by Aoki Hamono Seisakusho Co Ltd, a company with over 600 years of knife-making tradition
• Traditional Japanese knife making techniques combined with modern innovation

Use the knife primarily for filleting fish and general kitchen cutting tasks. Handle with care to maintain the sharpness and integrity of the blade. Always use a proper cutting surface such as a wooden or plastic cutting board to avoid dulling the blade. After each use, hand wash the knife gently with warm water and mild detergent, then dry immediately to prevent rust and discoloration.

Hand wash the knife carefully with warm water and mild soap immediately after use. Avoid using harsh detergents or soaking the knife for prolonged periods. Dry the knife thoroughly with a soft cloth to prevent rust and discoloration. Store the knife in a dry place, preferably in a knife block or protective sheath. Avoid using dishwashers or abrasive cleaning tools to maintain the blade's edge and longevity.