This is the largest deba in our Sakai White #2 line, and it is genuinely a beast of a knife - just over a pound at 496 grams. The core steel is White #2 clad in soft iron, fully reactive and requiring diligent care to prevent rusting; simply wipe it dry after washing, and the blade will be fine.
This is a single-bevel edge and will require the user to develop real single-bevel sharpening skill, or have it sent out to a professional sharpener. At the center of it all is a highly regarded carbon steel often used in high-end Japanese cutlery, known for its ability to take rather acute and refined edges. It falls slightly behind other paper steels in edge retention but moves ahead as one of the easiest Japanese steels to sharpen, hardened here to around 60 HRC. The iron cladding forms a clean hairline where it meets the core steel. The handle is a traditional oval shape made from ho wood with a buffalo horn ferrule, and a matching saya is included.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.Blacksmith: Undisclosed
Location: Sakai, Japan
Construction: Hammer-Forged, Traditional San Mai
Grind: Single-Sided, Concave Back (Right-Handed)
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: Oval Magnolia Wood
Ferrule: Buffalo Horn
Saya: Included
Weight: 17.5 oz (496 g)
Blade Length: 220 mm
Total Length: 370 mm
Spine Thickness: 9.5 mm
Blade Height: 62 mm
This is a single-bevel edge and will require the user to develop real single-bevel sharpening skill, or have it sent out to a professional sharpener. At the center of it all is a highly regarded carbon steel often used in high-end Japanese cutlery, known for its ability to take rather acute and refined edges. It falls slightly behind other paper steels in edge retention but moves ahead as one of the easiest Japanese steels to sharpen, hardened here to around 60 HRC. The iron cladding forms a clean hairline where it meets the core steel. The handle is a traditional oval shape made from ho wood with a buffalo horn ferrule, and a matching saya is included.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.
