Custom Order | This is a pre-order purchase. PLEASE CONTACT US BEFORE YOU PLACE AN ORDER.
This item is a special custom order and is a pre-order purchase. The knife is hand-crafted in Japan and may take 1-3 months to fulfill depending on the workload of the master craftsman and due to international shipping. It should be noted that custom orders require payment in advance and are non-refundable once the order is placed.
*Product images are as reference. Pattern may differ since each product is handmade by the master craftsmen.
Design shown is Pagoda, other designs available upon request such as koi (carp), dragon, tiger, octopus, sea horse, turtle, crocodile, kimono woman.
Other sizes are available.
Left handed version is available upon request, additional time and cost needed.
Ideal for: Chopping, slicing, and disjointing.
Useful on food types: Small to large proteins including whole fish, poultry, beef and pork.
Sakai Takayuki Deba Knife
Blade Material: White Steel
Blade Length: 210 mm (8.3")
Edge Type: Single Bevel - Right Handed
Handle: Magnolia Wood and Buffalo Horn
Weight: 417 g
Blade Width: 60 mm
Blade Thickness: 60 mm
Handle Length: 140 mm
Handle Thickness: 30 mm
Using traditional Japanese steel, Yasugi blade is a traditional Japanese style kitchen knife that is easy to use even for beginners or experienced chefs.
U-shaped handle is made of magnolia, easy to grasp, can be used comfortably even for long time use. This knife is made of Hagane steel which can rust easily. Please remove water well after use, if you do not use for a long time please apply light oil and store in a place with less humidity. Even while in use, please be careful as rust may occur when left with moisture. Please do not cut frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Deba Japanese kitchen knives are ideal professional thick and heavy single bevel blades designed to breakdown fish, poultry or meat. The Deba knife is meant for butchery with a thick blade, in particular the heel, to help cut through joints, tendons and cartilage.
