Name: Hirataimei X Sakai Kitsuki ｜ White Steel No. 1 Mi-oroshi Deba 21cm, Ebony Wood with Black Water Buffalo Horn and Triple Brass Rings
SKU: 6a472e0e890d641021660dd1
Price: 19800.0 TWD
Availability: InStock

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Hirataimei X Sakai Kitsuki ｜ White Steel No. 1 Mi-oroshi Deba 21cm, Ebony Wood with Black Water Buffalo Horn and Triple Brass Rings

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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/zG6jKXDf1fY

─── Specifications ───

❀ Rust Resistance: Prone to rusting

Size｜21 cm

Thickness: approx. 5.6 mm

Blade Width: approx. 4.8 cm

Weight: approx. 312 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 ▪️ White Steel No. 1 ───

▸ The highest grade in the Japanese White Steel series, consisting of nearly pure iron and high carbon content.

▸ Carbon content is approximately 1.25%–1.35%; hardness can reach HRC 60–65+ after heat treatment.

▸ Features fine grain structure and an incredibly sharp edge, suitable for knives where peak cutting performance is the primary pursuit.

─── 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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