Sakai Takayuki TOKUJYO Kiritsuke Style Deba

This knife is a specialized tool designed primarily for butchering fish. The Kiritsuke-style tip offers a bit more versatility than a traditional rounded Deba, allowing for more precise work around fish bones and delicate filleting tasks.

Because this is high-carbon steel, it is reactive and will rust if left wet. You must hand wash and thoroughly dry the blade immediately after every use, and we recommend applying a light coat of food-safe oil if you are storing it for an extended period.

No, this knife features a single-bevel edge, which is ground specifically for right-handed use. The geometry of the blade is designed to push food away from the edge on the right side, so it will not perform correctly for left-handed chefs.

Magnolia wood is a traditional choice for Japanese knife handles because it is lightweight, water-resistant, and provides a secure, comfortable grip even when wet. The buffalo horn bolster adds durability and balance to the connection point between the handle and the blade.

We strongly advise against it. While the Deba is a robust knife, the high-carbon steel edge is hardened for precision cutting and can be brittle; using it on bones or frozen items can cause the edge to chip or crack.

Yes, Sakai Takayuki knives are hand-sharpened by master blacksmiths and arrive ready for professional use. However, because it is a high-performance tool, you will need to maintain that edge regularly with whetstones to keep it performing at its best.