Sakai Takayuki | Chef's Japanese Knife | Deba Knife | 180mm

Rust-Resistant Authentic Japanese Knife: Chef's Deba Knife, 180mm, Made with Ginsan Steel and an Octagonal Magnolia Handle

• Uses: This knife is suitable for filleting medium to large fish such as sea bream, yellowtail, and Japanese amberjack. With a blade length of 180mm and a moderate weight, it is easy to transmit force when cutting through thick backbone or splitting the head (kabutowari), allowing for stable work.
• Material: Made using the same manufacturing method as traditional Japanese knives, the steel used is Hitachi Metals' rust-resistant "Ginsanko." Deba knives are most susceptible to rust due to coming into contact with blood and seawater, so the fact that they combine the corrosion resistance of stainless steel with the sharpness and ease of sharpening of steel (hagane) is a major attraction.
• Handle: The octagonal handle is made from simple, pleasant-to-the-touch magnolia wood. The corners make it less slippery even with wet hands, and allow you to apply firm pressure when cutting hard bones.

This rod solves the problem of "I want to be able to fillet a big fish with style, but the maintenance of rust is a hassle." It is a practical and tough rod that will satisfy everyone from professional chefs to serious anglers.