Sakai Takayuki White #2 Kurouchi Deba 150mm (5.9")
Sakai Takayuki White #2 Kurouchi Deba 150mm (5.9")
Sakai Takayuki White #2 Kurouchi Deba 150mm (5.9")
Sakai Takayuki White #2 Kurouchi Deba 150mm (5.9")

Sakai Takayuki White #2 Kurouchi Deba 150mm (5.9")

$305.00
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Sakai Takayuki White #2 Kurouchi

Made exclusively for Echi by Sakai Takayuki, this line is forged by renowned blacksmith Togashi-san. They are crafted in the kasumi method of joining a soft iron jacket with carbon steel core. The blades go through additional tempering, cooling and hammering steps to ensure maximum sharpness and blade strength. These knives are forged from a Yasuki White #2 Steel with edges created completely by hand and sharpened on a combination of wheels and sharpening stones. The blade is left unpolished in the kurouchi style, which gives the knife a beautiful rustic, black finish. Octagonal-shaped yew handles and water buffalo bolsters are easy to grip and comfortable in the hand, even through long hours of use.

Deba are traditional single bevel Japanese knives with a thick spine and a lot of weight. They are used for fish butchery, filleting and can also be used on poultry. Their size varies depending on the size of the fish or animal that is broken down.

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 Wood
Blade length 150 mm (5.9")
Thickness at spine 8 mm
Thickness at 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

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 White #2 Kurouchi Deba 150mm (5.9")
$305.00