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.
Master Saji worked with Mr. Masatake, a Japanese bamboo craftsman from the Kyushu region of Japan, to create a Japanese traditional-style knife that has bamboo handle. The result was a unique "Bamboo Handle Wa-Bocho", which has a very authentic Japanese flavor. Each handle is made from a carefully selected bamboo root that is fitted with a wooden ‘bolster’ and wooden end cap / handle butt. It is then hand polished, lacquered and secured to the blade with a Nickel silver pin.
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: Handcrafted Bamboo Handle
Saya Included: No.
Deba 150mm (5.9")
Total Length: 280mm
Blade Thickness: 7.2mm
Total Weight: 270g
Deba 165mm (6.4")
Total Length: 295mm
Blade Thickness: 7.2mm
Total Weight: 283g
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.