Sakai Takayuki Tokujo Kiritsuke-Deba 180mm (7.1")
Sakai Takayuki Tokujo Kiritsuke-Deba 180mm (7.1")
Sakai Takayuki Tokujo Kiritsuke-Deba 180mm (7.1")

Sakai Takayuki Tokujo Kiritsuke-Deba 180mm (7.1")

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$355.00
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Sakai Takayuki Tokujo*

This unique deba has a kiritsuke tip and streamlined blade shape and is forged by  renowned Sakai blacksmith Togashi-san out of White #2 steel. Created in the Kasumi method of joining a soft iron jacket with carbon steel, this line goes through additional tempering, cooling and hammering steps to ensure maximum sharpness and blade strength. The edges are created completely by hand, using a combination of wheels and sharpening stones. The octagonal yew handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

*These knives are single edged and are for right handed users. Please contact us for pricing on left handed models.

Specifications

Handle material Yew
Blade length 180 mm (7.1")
Thickness at spine 6.5 mm 
Thickness1 cm from tip 2.5 mm
Hardness (Rockwell scale) 60

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟
Sakai Takayuki Tokujo Kiritsuke-Deba 180mm (7.1")
$355.00

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