Sakai Takayuki Tokujyo Deba

A Deba is a specialized Japanese knife designed specifically for butchering fish. Its thick, heavy spine and single-bevel edge allow you to fillet fish and cut through small bones with precision and control.

No, this knife is forged from high-carbon Yasuki White Steel #2. While this material offers exceptional sharpness and is easier to sharpen than stainless steel, it is reactive and will rust if left wet or dirty.

Because it is high-carbon steel, you must wipe the blade completely dry immediately after every use. We recommend keeping a towel nearby while working and applying a light coat of food-safe mineral oil if you are storing the knife for an extended period.

We don't recommend it. The single-bevel geometry is optimized for fish butchery and will steer or pull to one side when cutting straight through vegetables or other ingredients. It is best reserved for its intended purpose.

Yes, the traditional magnolia wood handle is lightweight and provides a natural, secure grip. The buffalo horn bolster adds durability and helps balance the weight of the blade, making it comfortable for professional-level prep work.

Absolutely not. The dishwasher will damage the high-carbon steel blade and ruin the magnolia wood handle. Always hand wash and dry this knife immediately after use.