Sakai Takayuki "Kasumitogi" Shirogami#3 Michiko Kubota Engraved "Yasaka Pagoda" Deba

This Deba by Sakai Takayuki is handcrafted using Shirogami #3 steel, heat-treated to 59-61 HRC. Featured on the front of the blade is a beautiful Yasaka Pagoda engraving created by Sakai master engraver Ms. Michiko Kubota. The blade is paired with an oval-shaped wa-handle made of Japanese ho-wood, with a Kuchiwa made of resin. For right-handed use.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Sakai Takayuki
• Engraver: Ms. Michiko Kubota
• Knife Type: Deba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): Shirogami #3 (White #3)
• Jigane (Cladding): Carbon Steel
• Hardness: 59-61 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: Kasumi Polish
• Blade Length: 180mm (7.1") / 210mm (8.3")
• Blade Height (at heel): 56mm / 59mm
• Spine Thickness
• Above heel: 7.4mm / 8.0mm
• Middle: 6.0mm / 7.0mm
• Handle
• Shape: Marugata (Oval-shaped)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Resin
• Length: 135mm / 141mm
• Overall Length: 330mm / 374mm
• Weight: 340g (11.99oz) / 433g (15.27oz)
• Engraved Mark (Front): In Japanese Kanji "Sakai Takayuki" (堺孝行)
• Engraved Mark (Back): In Japanese Kanji "Kubota Engraved" (彫金 窪田)

About Sakai Takayuki 堺 孝行

Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.

Care:

Shirogami #3 (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.