Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 225mm (06040)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife Deba 225mm (06040) is a premium kitchen knife designed for serious culinary enthusiasts. Crafted with precision, this knife features a single-edged blade made from high-quality Shirogami carbon steel, known for its exceptional sharpness and durability. Its 225mm length makes it ideal for filleting fish and cutting meat with ease and accuracy.

Originating from Sakai, Japan, a region renowned for its rich tradition in knife making, this deba knife combines traditional craftsmanship with modern techniques. The reactive carbon steel blade develops a beautiful patina over time while maintaining superior cutting performance. This knife is a valuable addition to any kitchen, enhancing food preparation with its balance, strength, and edge retention.

• Product Material: Shirogami Carbon Steel

• Manufacturer: Aoki Hamono Seisakusho Co Ltd

• Made in: Japan

• Single-edged blade made from high-quality Shirogami carbon steel for outstanding sharpness and edge retention
• 225mm blade length ideal for filleting fish and cutting meat with precision
• Handcrafted in Sakai, Japan, a region famous for traditional knife making
• Develops a unique patina with use, enhancing blade character and corrosion resistance
• Lightweight and well-balanced design reduces hand fatigue during extended use

Use the Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife for precise filleting of fish and cutting meat. Hold the knife firmly and use controlled slicing motions to maximize cutting efficiency. Always cut on a soft cutting board to preserve the blade edge. Hand wash the knife immediately after use with mild soap and warm water, then dry thoroughly to prevent rust. Avoid cutting through bones or frozen foods to maintain blade integrity.

To care for your carbon steel knife, hand wash it promptly after use with warm water and mild detergent, avoiding harsh chemicals or abrasive pads. Dry the blade completely to prevent rust or discoloration. Store the knife in a knife block or sheath to protect the edge. Regularly hone the blade to maintain its sharpness and consider professional sharpening as needed. Avoid dishwasher use and prolonged exposure to moisture.