We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Just $10 USD for US, Canada, Australia, Asian countries. US$15 for Europe and other Countries in the world

Takeshi Saji

Takeshi Saji Gingami No.3 Wa Bocho Series Deba (150mm to 180mm, 3 Sizes, Stag Handle)

Availability: Normally ships the same day

At the first glance, you might think that the unfamiliar features of these Japanese traditional-style knife will mean that it is not suitable for use in your kitchen. However, Master Saji has made no compromises in the cutting performance or functionality of this unconventional looking knife.

The blade is made of Hitachi Gingami No.3 stainless steel, which is highly regarded for its edge sharpness and edge retention, in addition to its strong resistance to corrosion and low maintenance requirements.

To ensure that the stag antler handle is comfortable and secure to grip, Master Saji carefully selected the material for each handle and checked the consistency of its diameter and overall shape.

The Japanese Deba, which is also called the Hon-deba (Literally, “true deba"), is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The significant weight of the Deba is desirable because, with adequate care, the sturdy heel section of the knife can be used to cut or chop through the bones found in small and medium-sized fish and poultry.

Knife Model: Takeshi Saji Gingami No.3 Deba

Blade Material: Gingami No.3

Rockwell Hardness (HRc): 58 to 59

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Stag Handle with Brass Ring

Saya Included: No. 


Deba 150mm (5.9")
Total Length: 295mm
Blade Thickness: 6.5mm
Total Weight: 300g
Deba 165mm (6.4") 
Total Length: 315mm
Blade Thickness: 7.5mm
Total Weight: 360g
Deba 180mm (7") 
Total Length: 335mm
Blade Thickness: 7.8mm
Total Weight: 390g




Sorry. This knife is not available for left handed version.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.


This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
Customer Reviews
5.0 Based on 8 Reviews
5 ★
4 ★
3 ★
2 ★
1 ★
Customer Photos
Write a Review Ask a Question

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
    Tomer K.
    Israel Israel
    I recommend this product


    Perfect knife , high quality

    JapaneseChefsKnife.Com Takeshi Saji Gingami No.3 Wa Bocho Series Deba (150mm to 180mm, 3 Sizes, Stag Handle) Review
    Malaysia Malaysia
    I recommend this product

    Great product, great service

    Koki was extremely helpful in answering my questions regarding knives, the deba from Saji is beautiful.

    Anatolii R.
    Ukraine Ukraine
    I recommend this product

    Excellent knife

    Excellent knife. The handle is nice and thick, with a good amount of traction. Stainless steel simplifies care, but sharpness is almost the same as in carbon knives. Factory sharpening is good, but not up to my standards (and it has micro-bevel, which I don't like). After re-sharpening the blade is razor sharp and easily cuts fish bones (not to mention that it slices through skin and flesh effortlessly). The steel is still strong enough not to chip when separating fish heads. I'm happy with this purchase.

    Iain H.
    I recommend this product

    Other Reviews Say it All

    This knife is a wonderful investment: glides through the meat and along the spine, ginsanko is an easy steel to maintain, and the handle is surprisingly comfortable dispite my assumption when first holding it.

    Richard K.
    United States United States
    I recommend this product

    Heavy duty great knife

    Top class heavy great knife

    Facebook retargeting pixel

    Related Items