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The knives in the Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave backside and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 7.6mm at the heel. The front face is given a primary bevel, which extends almost all the way to the edge where a small micro bevel is applied. This is the left-handed version of the traditional deba.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.Weight: 10.0 oz (282 g)
Edge Length: 170 mm
Total Length: 309 mm
Spine Thickness at Base: 7.6 mm
Blade Height: 50.9 mm
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave backside and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 7.6mm at the heel. The front face is given a primary bevel, which extends almost all the way to the edge where a small micro bevel is applied. This is the left-handed version of the traditional deba.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Reliable and robust lefty DebaPosted By: Arturo Carrion
2 people found this review helpful
The choices for left handed traditional japanese blades is limited. This knife is well made, and requieres a person to take care of it correctly, just like any other high end reactive single bevel blade.
We use this at a ramen shop, to process salmon. We can hammer vertebrae with the spine and cut cartilage with ease. The curve and rigidity help cut small rib bones cleanly and gliding thru meat.
Its reactive, will stay shiny, but clean and wipe dry between cuts. I think its forgiving, and after 2 sharpening sessions this blade has remained scary sharp.
Great feature is the included saya.
This is a beautifull excellent worksmanship "Mark" Knive.
2 people found this review helpful
The choices for left handed traditional japanese blades is limited. This knife is well made, and requieres a person to take care of it correctly, just like any other high end reactive single bevel blade.
We use this at a ramen shop, to process salmon. We can hammer vertebrae with the spine and cut cartilage with ease. The curve and rigidity help cut small rib bones cleanly and gliding thru meat.
Its reactive, will stay shiny, but clean and wipe dry between cuts. I think its forgiving, and after 2 sharpening sessions this blade has remained scary sharp.
Great feature is the included saya.
This is a beautifull excellent worksmanship "Mark" Knive.
