Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 180mm (06037)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 180mm is a masterfully crafted kitchen tool designed for precision and durability. This traditional Japanese knife offers exceptional sharpness, making it ideal for filleting fish and cutting meat with ease. Its unique blade composition ensures excellent edge retention, allowing for consistent performance over time.

Handmade by the skilled artisans of Aoki Hamono Seisakusho Co Ltd in Sakai, Japan, this knife combines reactive carbon steel with an additional layer of Shirogami steel. The result is a robust and sharp blade that balances strength and finesse. Whether you are a professional chef or a cooking enthusiast, this Deba knife enhances your kitchen experience with its superior craftsmanship and functionality.

• Product Material: Reactive Carbon Steel with Shirogami Steel

• Manufacturer: Aoki Hamono Seisakusho Co Ltd

• Made in: Japan

• Blade crafted from reactive carbon steel combined with Shirogami steel for enhanced sharpness and edge retention
• Single-edged blade ideal for precise filleting and cutting of fish and meat
• 180mm blade length suitable for versatile kitchen tasks
• Handmade by experienced artisans in Sakai, a city renowned for its knife and sword making tradition
• Durable construction ensures long-lasting performance and reliability

Use the Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife for filleting fish and cutting meat with smooth, precise strokes. Hold the knife firmly and use a cutting board to protect the blade and your work surface. Always hand wash the knife immediately after use with warm water and mild detergent, then dry thoroughly with a soft cloth to prevent rust and discoloration. Avoid using the knife on hard surfaces like glass or stone to maintain its sharp edge.

Hand wash the knife promptly after use with mild soap and warm water, then dry it thoroughly with a soft cloth. Avoid putting the knife in the dishwasher or soaking it in water, as this can cause rust and damage. Store the knife in a dry place, preferably in a knife block or sheath to protect the blade. Regularly sharpen the blade using a whetstone to maintain its performance and edge.