Sakai Takayuki KASUMITOGI Deba

A Deba is a specialized Japanese knife designed specifically for butchering fish and poultry. Its thick, heavy spine and single-bevel edge allow you to cut through small bones and cartilage with precision without damaging the blade.

Yes. Because this knife is made from high-carbon steel, it is reactive and will rust if left wet or dirty. You must wipe the blade dry immediately after every use and apply a light coat of food-safe oil if you are storing it for an extended period.

No. This knife features a traditional single-bevel edge, which is ground specifically for right-handed users. Using it left-handed will make it difficult to achieve clean, straight cuts.

Absolutely not. The dishwasher will ruin the magnolia wood handle and cause the high-carbon steel blade to rust almost instantly. Always hand wash and dry this knife immediately after use.

The single-bevel design allows for a much sharper, more acute edge angle than a standard double-bevel knife. This provides exceptional precision and clean separation when filleting fish, though it does require a different technique to master.

The buffalo horn bolster is a traditional feature that provides a durable, moisture-resistant transition between the blade and the magnolia wood handle. It adds structural integrity and is a hallmark of authentic Japanese knife craftsmanship.