Sakai Takayuki Kasumitogi White Steel Deba 165mm Japanese Knife Magnolia Handle

Here’s a Deba 165mm version of your Sakai Takayuki description, keeping the same layout and tone:

Sakai Takayuki Deba – White Steel

Traditional Japanese Fish & Meat Knife Handcrafted in Sakai, Japan

Behind the Sakai Takayuki name is over 600 years of knife-making tradition from Sakai City, Osaka Prefecture—once famed for crafting Samurai swords. This Deba is a classic example of Japanese craftsmanship, designed for precise filleting, cutting, and breaking down fish and poultry with minimal effort.

White Steel Core for Razor Sharpness

Forged from White Steel (Shirogami), this blade provides exceptional sharpness and ease of sharpening, making it ideal for delicate, clean cuts. With a hardness of 60–61 HRC, it holds a fine edge while remaining responsive to whetstone sharpening. Please note: this carbon steel blade is rust-prone and requires proper maintenance.

Single-Edged Blade for Professional Precision

The traditional single-bevel edge delivers clean, controlled cuts with minimal tearing essential for preserving the texture of fish and the integrity of meat. The thick, sturdy spine also allows controlled cutting of small bones.

Classic Japanese Handle

The knife features a lightweight magnolia wood handle paired with a water buffalo horn ferrule. The octagonal shape offers a secure grip, suitable for right-handed users, and ensures balance during long prep sessions.

Specifications

Knife Type: Deba (Fish & Meat Knife)
Blade Material: White Steel (Carbon Steel, Rust Prone)
Blade Type: Single-edged
Blade Length: 165mm
Hardness: 60–61 HRC
Handle Material: Magnolia Wood + Water Buffalo Horn Ferrule
Origin: Sakai, Japan

Use & Care

• Do not cut bones or frozen items.
• Hand wash only; never use a dishwasher.
• Dry immediately after use to avoid rust.
• Sharpen with a whetstone.
• Avoid testing sharpness with your finger.

Note:
Each Sakai Takayuki knife is individually handcrafted; slight variations in appearance are normal. With proper care, this knife becomes sharper and more refined with age—just like the traditions behind it.