Suisin Sakigake Left-Handed Deba 7"

SKU: HSU-SAKDE-180-L
Size: 7" (180 mm)
Note: Lead Time: 2 Month |
$498.00
Carbon Knife Acknowledgement

In Stock

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Features

Style:Deba

Steel Type:Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

Steel Material:White Steel #2

Classification:Kasumi

Saya Cover:Magnolia Wooden Cover Included

Knife Bevel:Single Sided

Handle Material:Magnolia Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:61

Knife Weight in grams:

Blade Width (Widest part of the blade) in inches:

Spine Width (Widest part of the spine) in inches:

Handle Length in inches:


CAUTION: Moisture Causes Rusting and Discoloration


About Suisin Sakigake 酔心魁 霞 • 安来鋼
Suisin's Shiro-ko Kasumi line offers great value and is perfect for your first Traditional Japanese knife. Each knife is Hand forged by skilled craftsmen in Sakai, Japan using White steel to provide quality and sharpness. Shiro-ko Kasumi knives are handcrafted from a combination of white #3 carbon steel and soft iron steel. The knives have a magnolia wood handle with a water buffalo horn.
About Suisin
Suisin knives are crafted from the heart. From the initial design to the finished product, knives are repeatedly put to test in professional kitchens before they are released to the public. These knives are the unique by-product of a collaboration between the craftsmen and chefs. Suisin craftsmen are constantly challenging themselves to find new ways to ensure long edge retention and easy maintenance. Their goal is to provide chefs worldwide with the quality and careful craftsmanship that will allow them the precision and control to effortlessly create beautiful food.
Purpose of Deba
The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used by slamming down the knife like a cleaver. For the best results, please put pressure on the spine of the knife to put clean and precise cuts.
Originated in Kansai (Osaka) region of Japan.

CAUTION: Moisture Causes Rusting and Discoloration


Country of Origin: Japan