Sakai Takayuki White #2 Kurouchi Deba 165mm (6.4")
Sakai Takayuki White #2 Kurouchi
Made exclusively for Chubo by Sakai Takayuki, this line is forged by renowned blacksmith Togashi-san. They are crafted in the kasumi method of joining a soft iron jacket with carbon steel core. The blades go through additional tempering, cooling and hammering steps to ensure maximum sharpness and blade strength. These knives are forged from a Yasuki White #2 Steel with edges created completely by hand and sharpened on a combination of wheels and sharpening stones. The blade is left unpolished in the kurouchi style, which gives the knife a beautiful rustic, black finish. Octagonal-shaped yew handles and water buffalo bolsters are easy to grip and comfortable in the hand, even through long hours of use.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
Deba are traditional single bevel Japanese knives with a thick spine and a lot of weight. They are used for fish butchery, filleting and can also be used on poultry. Their size varies depending on the size of the fish or animal that is broken down.
*These knives are single edged and are for right handed users. Please contact us for pricing on left handed models.
|Handle material||Yew Wood|
|Blade length||165 mm (6.4")|
|Thickness at spine||8 mm|
|Thickness at tip||2.5 mm|
|Hardness (Rockwell scale)||60|
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives