Sakai Kikumori Tomoshibi Deba 180mm

$235.00 USD


Style: Deba
Blade Length: 180mm
Overall Length: 335m
Weight: 309
Blade Height @ Heel: 55mm
Bevel: Single Bevel
Spine Thickness @ Heel: 7mm
Blade Material: White 2 Carbon Steel Core + Soft Iron Clad
Handle Material: Octagon Walnut w/Pakka Wood Bolster
HRC: 62-63



Blade Type

The Deba knife, deeply rooted in Japanese culinary tradition, is a robust, single-bevel knife (sometimes double) primarily designed for fileting fish. Its thick, heavy blade effortlessly glides through fish bones and joints, while preserving delicate flesh. Ideal for seafood preparation, the Deba is a staple in Japanese kitchens for its precision and strength.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife can steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.


Sakai Kikumori

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. The Tomoshibi is a collaboration between Sakai Kikumori and Myojin Riki Seisakusho in Kochi prefecture, which is run by Myojin Tateo and Myojin Naohito. Naohito-San is widely recognised in Japan as one of its top sharpeners with 10 years of experience. Tateo-San is the blacksmith, and he has trained under some of Sakai's most talented smiths before establishing Myojin Riki Seisakusho.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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