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Sakai Genkichi Blue steel 2 Deba Knife 180mm Magnolia Wood handle with buffalo horn
This outstanding Deba knife was made by the Sakai Genkichi company from Sakai city in Osaka Prefecture in Japan. 180mm long single-edged blade are hand-forged in the Japanese traditional smithing technique called "Tsukehagane" (hammer welding) that welds low-carbon steel and high-carbon steel (Hitachi Metal Blue steel 2). Kasumi finish.
This outstanding Deba knife was made by the Sakai Genkichi company from Sakai city in Osaka Prefecture in Japan. 180mm long single-edged blade are hand-forged in the Japanese traditional smithing technique called "Tsukehagane" (hammer welding) that welds low-carbon steel and high-carbon steel (Hitachi Metal Blue steel 2). Kasumi finish. The traditional blade shape and Blue steel 2 guarantee excellent cutting ability and sharpness but low rust resistance. Japanese traditional octagonal handle are made from Magnolia Wood with a natural buffalo horn ferrule. To prevent blade corrosion, please wipe the blade to dry after every use. Genkichi 180mm Deba knife is a perfect choice for professional "Fish" cooking and is highly recommended to professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.
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| Knife Type | Deba |
| Brand |
Sakai Genkichi
|
| Knife Style | Old Japanese Traditional |
| Blade Bevel Grind | Single Bevel (Right-handed) |
| Total Knife Lenth (mm/inch) | 340/13.26 |
| Blade Lenth (mm/inch) | 180/7.1 |
| Blade Height at Base/Heel (mm/inch) | 54/2.11 |
| Blade Thickness above heel (mm/inch) | 7/0.27 |
| Blade Thickness above tip (mm/inch) | 4/0.16 |
| Blade Steel / Core steel | Blue steel 2 |
| Blade Core Hardness | 63-64HRC |
| Blade Construction / Structure | Tsukehagane / Ni-mai awase |
| Blade Cladding Steel | Carbon steel |
| Knife Handle Material | Magnolia/Buffalo horn |
| Handle Bolster | No |
| Handle style | Japanese |
| Total Knife Weight (g/Oz) | 347/12.2 |
| Hand-sharpened | Yes |
| Place of Origin | Sakai Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.