Sakai Takayuki Tokujo Kiritsuke Deba

The Kiritsuke Deba is a specialized tool designed specifically for butchering fish. Its heavy, thick spine and single-bevel edge allow you to cleanly cut through fish bones and cartilage, making it ideal for traditional three-piece and five-piece filleting techniques.

No, this knife features a traditional single-bevel geometry, which is ground specifically for right-handed users. If you are left-handed, you would need to look for a knife specifically ground for a left-handed grip.

White #2 steel is prized by professionals for its ability to take an incredibly keen edge. While it is easier to sharpen than many stainless steels, it is a high-carbon steel, meaning it requires careful maintenance to prevent rust and discoloration.

Magnolia wood is a traditional, lightweight choice that provides a secure grip, but it is porous. To keep it in good condition, avoid soaking the handle in water and consider applying a food-safe mineral oil occasionally to prevent the wood from drying out or cracking.

While the blade is robust, it is engineered specifically for the density and structure of fish bones. Using it on harder bones, such as those found in poultry or beef, risks chipping the edge due to the hardness of the White #2 steel.

The HRC rating indicates the hardness of the blade on the Rockwell scale. At 61-62, this knife is quite hard, which allows it to hold a razor-sharp edge for a long time, though it also makes the edge more brittle and sensitive to lateral pressure.