Description
⚡️Sakai Takayuki & Michiko Kubota "Kurodara" Ginsan Steel Japanese Deba 18cm⚡
🔥Brand: #SakaiTakayuki #Kurodara @sakai_takayuki_knife
🔪YouTube (Knife Showcase): https://youtu.be/b23gqgIm0PU
🔪Engraver: #Michiko Kubota @michiko_knifeworks
🔪Knife Type: Japanese Deba
🔪Steel: Ginsan Steel
🔪Rust Resistance: High
🔪Size: 18cm
🔪Handle: Magnolia wood octagonal handle
🔪Saya: Optional upgrade available (various materials)
🔪Thickness: Approx. 7.2mm
🔪Blade Width: Approx. 5.5cm
🔪Weight: Approx. 337g
Brand Introduction:
Sakai Takayuki, produced by Aoki Hamono in Sakai City, carries over 600 years of Sakai cutlery tradition. Sakai, one of Japan’s three major cutlery production areas, was originally famous for samurai swords. From the 16th century, it became renowned for its high-quality handmade kitchen knives developed from tobacco knives, even becoming a monopoly product under the Edo Shogunate.
Today, Sakai Takayuki offers a wide range of kitchen knives, including single- and double-bevel, Japanese and Western styles, exported to over 100 countries. Recently, the “Sakai Takayuki Knife Gallery & Lounge” has further promoted the cultural value of Japanese cutlery by combining knives, art, and culinary experiences, shining brightly on the global stage.
Steel Introduction:
Ginsan Steel (Hitachi Gingami No.3, G3) is a premium stainless steel produced by Hitachi Metals. With a high carbon and chromium content plus vanadium and molybdenum, it offers excellent edge retention, hardness, wear resistance, and corrosion resistance. It is widely used in crafting high-quality kitchen knives such as chef’s knives, slicers, and deba.
Knife Model Introduction:
Deba (also called Chicken Knife) is a single-bevel, thick, heavy blade similar to a Chinese cleaver. It is mainly used for filleting fish, separating flesh from bones, and processing poultry including bones. For harder bones such as pork ribs, a heavier cleaver is recommended.