Sakai Takayuki Tokujyo Kiritsuke Deba

The Kiritsuke Deba is a specialized hybrid knife. It combines the heavy-duty butchery capabilities of a traditional Deba with the pointed tip of a Kiritsuke, making it excellent for breaking down fish, slicing through cartilage, and performing precise detail work.

Because this knife is made from White Steel No.2, it is highly reactive and will rust if left wet. You must hand wash it, dry it immediately after every use, and consider applying a light coat of food-safe mineral oil if you are storing it for an extended period.

No, this knife features a traditional Japanese single-bevel edge geometry, which is designed specifically for right-handed users. The blade is ground on one side to create a precise cutting angle that does not translate to left-handed grip mechanics.

The 60 HRC (Rockwell Hardness) rating indicates that the steel is quite hard, which allows it to hold a razor-sharp edge for much longer than standard kitchen knives. However, this hardness also makes the edge more brittle, so you should avoid using it on bones, frozen foods, or hard surfaces like glass cutting boards.

The buffalo horn ferrule is a hallmark of traditional Japanese knife construction. It provides a durable, moisture-resistant transition between the magnolia wood handle and the blade, ensuring the handle remains secure and balanced over years of use.