Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife - 195mm (06038)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife - 195mm is a masterfully crafted kitchen tool that brings traditional Japanese craftsmanship to your home. Designed for precision cutting, this deba knife excels at filleting fish and preparing meat with ease and accuracy. Its sharp, single-edged blade allows for clean cuts, making it an essential addition for both professional chefs and home cooking enthusiasts.

Made by Aoki Hamono, a brand with over 600 years of expertise from Sakai, Japan, this knife combines high-quality reactive carbon steel and Shirogami steel to offer exceptional sharpness and durability. The Kasumitogi finish not only enhances its aesthetic appeal but also adds resistance to rust and staining. With proper care, this knife will serve as a reliable tool in your kitchen for years to come.

• Product Material: Reactive Carbon Steel and Shirogami Steel

• Manufacturer: Aoki Hamono

• Single-edged blade designed for precise filleting and meat preparation
• Crafted using reactive carbon steel combined with Shirogami steel for sharpness and durability
• Kasumitogi finish offers a traditional look with added rust and stain resistance
• 195mm blade length ideal for handling various kitchen cutting tasks
• Produced by Aoki Hamono with over 600 years of craftsmanship heritage

Use the Sakai Takayuki Kasumitogi Shirogami Carbon Steel Deba Knife primarily for filleting fish and cutting meat. Hold the knife firmly and use controlled, precise slicing motions to maintain the sharpness and effectiveness of the blade. Avoid twisting the blade during use to prevent damage. Always hand wash the knife with mild soap and dry thoroughly immediately after use to preserve the steel’s quality and prevent rusting.

Hand wash the knife gently with warm water and mild detergent; avoid using abrasive sponges or harsh chemicals. Dry the blade thoroughly right after washing to prevent moisture-related corrosion. Store the knife in a dry place, preferably in a knife block or protective sheath. Avoid putting the knife in a dishwasher or leaving it soaking in water to maintain its sharpness and longevity.