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This top-of-the-range deba knife is perfect for your collection!
Blade in San Maï structure: superposition of 3 layers of steel
Japanese Aogami #2 steel core: high 1.2% carbon content
62HRC Rockwell hardness: excellent edge retention
Asymmetrical grinding and polished blade finish - Authentic
Octagonal handle shape for ergonomic grip
Ebony wood with black buffalo horn bolster
Handcrafted in Sakai, Japan
Carbon-enriched knife: requires careful maintenance
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TheSakaiTakayukiAoniko 18 cm deba knife from Japan stands out for its premium construction and materials!
The blade of this deba knife is crafted using the San Maï method, a traditional Japanese technique that consists of wrapping a hard steel core between two layers of softer steel. This process gives the blade strength, flexibility and enhanced edge protection, while guaranteeing great stability in use.
The core is forged from Aogami#2 (Blue Paper Steel), a high-end carbon alloy developed by Hitachi, renowned for its purity and hardness. With around 1.2% carbon, it achieves a hardness of 62 HRC Rockwell, offering excellent wire retention and clean cuts on fish.
Typical of deba models, the blade has a one-sided cutting edge, designed for right-handers. This asymmetrical profile ensures surgical precision, particularly when preparing raw fish or cutting close to the bone.
To complement its technical qualities, the blade boasts an elegant polished finish, reflecting the craftsmanship that goes into every Sakai Takayuki knife.
This handcrafted Japanese knife features an ebony wood handle, a noble, dense material prized for its deep dark shades and natural resistance to moisture. Its solidity makes it an ideal choice for regular, even intensive, use in the kitchen.
The octagonal shape of the handle has been designed to provide a stable, comfortable grip, perfectly suited to prolonged cutting. This ergonomic design reduces fatigue while ensuring precise control.
The refinement of ebony is enhanced by a black buffalo horn bolster, a tough organic material chosen for its rough finish and unique feel. Each horn element has slight natural variations, making each Sakai Takayuki knife a truly unique piece.
Always wash by hand with a soft sponge and non-abrasive soap, wipe dry immediately after rinsing and store in a dry place. Never put it in the dishwasher or leave it to soak in the sink.
With use, a natural patina may appear on the blade: this is normal and does not affect performance. Sharpen regularly with a suitable Japanese stone to maintain optimum sharpness.
The Sakai Takayuki brand is the fruit of over six hundred years of cutlery-making tradition in the town of Sakai (Osaka prefecture, Japan). Once renowned for the manufacture of samurai swords, the region now specializes in Japanese kitchen knives. Craftsmen use top-of-the-range steels such as BS2 and sharpen each blade by hand. Your Japanese kitchen knife combines this know-how with meticulous finishing (ebony handle, buffalo horn), for a result that combines performance and aesthetics!
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