The **Sakai Takayuki Tokujo mioroshi deba** is a large Japanese fish knife. It is combination of a solid deba and a long and slim yanagiba. As such the knife is incredibly versatile. The knife is great to debone, fillet, and finely slice fish.
## Sakai Takayuki Tokujo: steel with a remarkable grind
The knives are enhanced with a core made from White #2 Steel. Also called Shirogami #2. It is a very pure type of carbon steel which they harden to an extremely high hardness. As such they can apply a very thin grind, making the knives razor-sharp. The knives are not corrosion resistant. Read more about [how to maintain Japanese kitchen knives here](/en/ct/use-and-maintenance-of-japanese-kitchen-knives.htm).
The knives have a one-sided grind. Because of this grind the edge pushes the slices off the blade. To make cutting even easier, the other side of the blade is enhanced with a hollow grind. This subtle cavity means there is always a little air between the ingredient and the knife, for the lowest possible resistance! This allows you to cut wafer-thin, delicate slices.
## Sakai Takayuki Tokujo: handle made from Magnolia wood and buffalo horn
The traditional octagonal handle is made from magnolia wood. This is a light type of wood, both in weight and colour. The crop is made from black buffalo horn. In addition to it looking graceful, the crop also ensures that the knife is perfectly balanced. Take into account that wood and horn are natural products. The product you receive may differ with regard to pattern and colour. The materials used remain the same.
Reviews
There are no reviews yet.