Description
Features outstanding sharpness, long-lasting edge retention, and a robust blade body; ideal for fish portioning, filleting, and precise processing.
🔗 Product Showcase Video: https://youtu.be/sUQGB73AKtM
─── Specifications ───
❀ Rust Resistance: Prone to rusting
Size｜21 cm
Thickness: approx. 5.5 mm
Blade Width: approx. 4.7 cm
Weight: approx. 302 g (Weight may vary slightly depending on the handle material)
❀ Handle Material: Ebony wood with black water buffalo horn and triple brass rings
❀ Saya (Sheath): Custom-made to order ▪️ Various materials available ▪️ Please contact our lovely team for details~
─── Core Steel ▪️ Blue Steel No. 1 ───
▸ Belongs to the Hitachi Metals Yasuki Steel series. Chromium and tungsten are added to the foundation of White Steel to enhance performance.
▸ Reaches approx. HRC 62–64 after heat treatment, providing exceptional edge sharpness.
▸ Due to high carbon content and alloying elements, it possesses excellent sharpness and edge retention, suitable for delicate cutting.
▸ Being a high-carbon steel, it is prone to rust and has high hardness, making it brittle; requires careful usage and maintenance.
─── Artisan Soul: Sakai Kitsuki ───
Sakai Kitsuki (堺牙月) translates to "as sharp and hard as a fang, as pure and bright as the moon," symbolizing the brand's pursuit of ultimate craftsmanship and quality.
Handcrafted by renowned knife factories and artisans across Japan, it brings together forging techniques from Sakai, Seki, Echizen-Fukui, Fukuoka, and beyond, perfectly blending traditional technology with modern aesthetics.
Sakai Kitsuki is more than just a knife; it carries hundreds of years of Japanese forging spirit, allowing you to feel the artisan's dedication and heritage with every dish you prepare.
─── Knife Introduction ▪️ Mi-oroshi Deba ───
▸ A blade shape that sits between a Deba and a Yanagiba; the blade is narrower than a Deba and thicker than a Yanagiba.
▸ Combines the splitting capability of a Deba with the slicing performance of a Yanagiba.
▸ Capable of handling the entire process from portioning to filleting fish with just one knife.
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☆【 Maintenance Precautions 】
Carbon steel is prone to oxidation. After ensuring the surface is completely dry, be sure to apply a thin layer of food-grade maintenance oil (such as camellia oil or white mineral oil) to the blade to block moisture and prevent corrosion.
☆【 Professional After-Sales Service 】
We provide professional kitchen knife sharpening services to ensure your beloved knife is always in peak condition.
▸ Avoid extremely hard objects: Strictly prohibited from hacking frozen ingredients or hard bones to prevent damage to the blade structure, chipping, or gaps.
▸ Machine washing and drying prohibited: Do not use a dishwasher or dish dryer; high temperatures and strong detergents will damage the blade and handle.
▸ Standard cleaning process: Hand wash with warm water after use, immediately wipe thoroughly dry with a clean cloth or soft towel, and store in a well-ventilated, dry place.
