{"title":"Sakai Takayuki Uzushio","description":"","products":[{"product_id":"sakai-takayuki-uzushio-deba-180mm","title":"Sakai Takayuki Uzushio Deba 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109199786032,"sku":"ST-05337","price":608.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-deba-180-1.jpg?v=1759451348"},{"product_id":"sakai-takayuki-uzushio-deba-150mm","title":"Sakai Takayuki Uzushio Deba 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109205618736,"sku":"ST-05335","price":471.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-deba-150-1.jpg?v=1759451350"},{"product_id":"sakai-takayuki-uzushio-yanagiba-300mm","title":"Sakai Takayuki Uzushio Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109210107952,"sku":"ST-05305","price":604.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yanigiba-300-1.jpg?v=1620772098"},{"product_id":"sakai-takayuki-uzushio-yanagiba-270mm","title":"Sakai Takayuki Uzushio Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109214859312,"sku":"ST-05304","price":549.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-yani-270-1.jpg?v=1605561584"},{"product_id":"sakai-takayuki-uzushio-yanagiba-240mm","title":"Sakai Takayuki Uzushio Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109219086384,"sku":"ST-05303","price":494.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-yani-240-1.jpg?v=1605561547"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/st-uzushio-deba-150-1_5000x_60e3443c-5416-46ee-aea3-a9e86a0e4253.webp?v=1671475049","url":"https:\/\/knifewear.mom\/collections\/sakai-takayuki-uzushio.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}