Touroku Sakai Tohwa Shirogami Deba 180mm
About Touroku Sakai Tohwa - Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.
This Touroku Sakai is an extra-special collaboration with master sharpener Masaya Shimizu-san! His work is exceptional: these are some of the nicest single bevel blades I’ve ever had the pleasure of handling. Made from Shirogami #2 carbon steel, these take a crazy good edge and hold it better than most.
Shimizu-san is a super talented knife sharpener who used to work for Yamawaki hamono. He is very enthusiastic about learning new techniques. The knife line is named after the middle school that Shimizu-san and our very own Naoto attended!
About the Shape - Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.
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Shipping & Returns
Description
About Touroku Sakai Tohwa - Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.
This Touroku Sakai is an extra-special collaboration with master sharpener Masaya Shimizu-san! His work is exceptional: these are some of the nicest single bevel blades I’ve ever had the pleasure of handling. Made from Shirogami #2 carbon steel, these take a crazy good edge and hold it better than most.
Shimizu-san is a super talented knife sharpener who used to work for Yamawaki hamono. He is very enthusiastic about learning new techniques. The knife line is named after the middle school that Shimizu-san and our very own Naoto attended!
About the Shape - Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.
