Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 195mm (06038)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 195mm is a precision-crafted kitchen tool designed for serious culinary enthusiasts and professionals alike. This traditional Japanese deba knife excels in filleting fish and handling delicate meat cuts, thanks to its sharp, single-edged blade made from premium Shirogami carbon steel. Its 195mm length offers excellent control and balance, making it a versatile addition to any kitchen setup.

Crafted by the renowned Sakai Takayuki brand, this knife reflects centuries of Japanese knife-making expertise combined with modern craftsmanship. The Kasumitogi finish not only enhances the blade's aesthetic appeal but also provides excellent resistance to corrosion and wear. Whether you are preparing sashimi or tackling other food preparation tasks, this deba knife delivers precision, durability, and a comfortable grip for daily use.

• Product Material: Shirogami Carbon Steel

• Manufacturer: Sakai Takayuki

• Made in: Japan

• Blade made from high-quality Shirogami (White Paper) carbon steel for exceptional sharpness and edge retention
• 195mm length ideal for precise filleting and cutting of fish and meat
• Kasumitogi finish provides a beautiful misty appearance while enhancing corrosion resistance
• Single-edged blade design typical of traditional Japanese deba knives
• Ergonomically designed handle ensures comfortable and secure grip during use

Use the Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife primarily for filleting fish and cutting through small bones or meat. Hold the knife firmly with a comfortable grip and use smooth, controlled motions to achieve clean cuts. After use, hand wash the knife with mild soap and water, then dry thoroughly to prevent rust. Avoid using on extremely hard surfaces or bones beyond its intended use to maintain blade integrity.

To maintain the sharpness and quality of the carbon steel blade, hand wash the knife immediately after use with warm water and mild detergent. Avoid prolonged exposure to moisture and never put the knife in a dishwasher. Dry the blade thoroughly and store it in a dry place, preferably in a knife sheath or block. Regularly hone the blade to keep it sharp and consider professional sharpening when needed. Avoid contact with acidic foods for extended periods to prevent discoloration.