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.
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.
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.
Top class heavy great knife
This Knife has delivered an Excellent over all Experience to the kitchen in being a versatile and durable for all My needs , and very easy to resharpen with whetstones! :)
This knife needs rare sharpening truly made by a master of blades