Sakai Takayuki Chef Ginsanko Deba 150mm

Sakai Takayuki Chef Ginsanko Deba 150mm

This deba is part of Sakai Takayuki's Chef series, hand-forged by Aoki Hamono Seisakusho in Sakai, Osaka, a city with over 600 years of bladesmithing tradition and the source of roughly 90 percent of all professional Japanese knives made today. The deba is the traditional Japanese knife for fish work, designed to fillet, clean, and portion fish cleanly and efficiently, with a thick spine that provides the weight and leverage needed to pass through bone and cartilage while the single bevel edge keeps cuts precise and clean. At 150mm this is a versatile mid-size deba, well suited to medium fish like trout, mackerel, and sea bass, and capable enough for light butchery tasks as well. Rather than traditional carbon steel, this knife is forged from Ginsanko, also known as Silver-3, a semi-stainless alloy that delivers the sharpness and edge retention of a high-carbon blade while being significantly more resistant to rust and easier to maintain, making it an ideal choice for cooks who want the performance of a traditional deba without the full upkeep of a carbon steel knife. The handle is octagonal magnolia wood with a black buffalo horn ferrule, the classic combination for traditional Japanese wa-handled knives.

Specifications
Maker: Sakai Takayuki, by Aoki Hamono Seisakusho
Origin: Sakai, Osaka, Japan
Knife type: Deba, single bevel
Blade steel: Ginsanko (Silver-3), semi-stainless
Blade length: approximately 150mm (5.9")
Total length: approximately 290mm (11.4")
Weight: approximately 200 to 230g
Handle: octagonal magnolia wood with black buffalo horn ferrule
Edge: single bevel, for right-handed use
Condition: brand new, made in Japan

Care notes
Hand wash and dry immediately after use. While Ginsanko resists rust better than traditional carbon steel, it is not fully stainless and can develop spotting if left wet. Not dishwasher safe. Use only on fish and boneless or light meat work, avoid hard bones, frozen food, and twisting the blade as the edge can chip. Sharpen on a whetstone to maintain the single bevel edge geometry.