{"title":"Deba","description":"\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eDeba means “short fat tooth” in Japanese, and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.\u003c\/p\u003e\n\u003cp\u003eDon’t let the shape and weight of a Deba fool you; they are nimble and precise when wielded properly.\u003c\/p\u003e","products":[{"product_id":"tadafusa-hocho-kobo-deba-105mm-hk-6","title":"Tadafusa Hocho Kobo HK-6 Deba 105mm","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 Tadafusa Hocho Kobo -\u003c\/b\u003eTadafusa knives are manufactured in the city of Sanjo, part of the Niigata prefecture. Not only known as a traditional centre for tool and knife forging, but also for the finest sake Japan has to offer. Great booze AND knives? Let’s go! The core of the blade is made from a hard SLD steel but is clad in softer stainless steel. The softer, stainless steel acts like a cushion and protects the harder steel.\u003cbr\u003eThese Tadafusa knives were developed by Fumie Shibata, a female industrial designer who sought out input from the female perspective. They feature a tapered tang for a great balance, the handle is made from semi-charcoaled chestnut wood which helps make it very sanitary and corrosion resistant, and no, they aren’t just for ladies.\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":5677540228,"sku":"TAH105DE","price":235.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hocho-kobo-deba-105-1-ca7fa65c-4e86-47b1-8e25-2c7a8b1ffc5f.jpg?v=1551830349"},{"product_id":"tadafusa-hocho-kobo-deba-150mm-hk-5","title":"Tadafusa Hocho Kobo HK-5 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 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 Tadafusa Hocho Kobo -\u003c\/b\u003eTadafusa knives are manufactured in the city of Sanjo, part of the Niigata prefecture. Not only known as a traditional centre for tool and knife forging, but also for the finest sake Japan has to offer. Great booze AND knives? Let’s go! The core of the blade is made from a hard SLD steel but is clad in softer stainless steel. The softer, stainless steel acts like a cushion and protects the harder steel.\u003cbr\u003eThese Tadafusa knives were developed by Fumie Shibata, a female industrial designer who sought out input from the female perspective. They feature a tapered tang for a great balance, the handle is made from semi-charcoaled chestnut wood which helps make it very sanitary and corrosion resistant, and no, they aren’t just for ladies.\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":5677615876,"sku":"TAH150DE","price":310.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hocho-kobo-deba-150-1-5527978f-7385-4660-883d-af725069dc6b.jpg?v=1551830345"},{"product_id":"sakai-aus-8-magnolia-d-handle-deba-120mm","title":"Sakai Takayuki AUS-8 INOX Deba 120mm","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 AUS-8 INOX- \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\u003cspan style=\"font-weight: 400;\"\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese are forged out of AUS-8, stainless steel that is harder \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ethan your average kitchen knife but not quite as hard as some of the \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ecarbon and high-tech steels of Japan. In normal speak, it will keep \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ean incredible edge for a long time but is more durable than some \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ehigher-end knives.\u003c\/span\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370637389852,"sku":"ST-04333","price":188.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-inox-deba-120-1.jpg?v=1615843848"},{"product_id":"sakai-aus-8-magnolia-d-handle-deba-165mm","title":"Sakai Takayuki AUS-8 INOX Deba 165mm","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 AUS-8 INOX- \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\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370637946908,"sku":"ST-04336","price":271.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-aus-inox-deba-165-1.jpg?v=1593737298"},{"product_id":"moritaka-as-kurouchi-cherry-handle-deba-165mm","title":"Moritaka AS Kurouchi Deba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Moritaka Hamono - \u003c\/b\u003eTo talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations. \u003cbr\u003eThe Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the first knife a sushi chef uses. It is for filleting fish and butchery with boneless meat. Deba means ‘short fat tooth’ to describe the shape. Don’t let the shape and weight of a Deba fool you, they are nimble and precise.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":13646883749936,"sku":"MOASCH165DE","price":325.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/moritaka-as-kurouchi-deba-165.jpg?v=1730415922"},{"product_id":"moritaka-as-kurouchi-cherry-handle-deba-150mm","title":"Moritaka AS Kurouchi Deba 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e This is the first knife a sushi chef uses. It is for filleting fish and butchery with boneless meat. Deba means ‘short fat tooth’ to describe the shape. Don’t let the shape and weight of a Deba fool you, they are nimble and precise.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Hamono:\u003c\/b\u003e To talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations. \u003cbr\u003eThe Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":13646884012080,"sku":"MOASCH150DE","price":315.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_1642.jpg?v=1548279341"},{"product_id":"sakai-takayuki-aus-8-inox-deba-210mm","title":"Sakai Takayuki AUS-8 INOX Deba 210mm","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 AUS-8 INOX- \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\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787876126768,"sku":"ST-04339","price":495.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-inox-deba-210-1.jpg?v=1615843867"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-deba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Deba 165mm","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\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\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\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332127735856,"sku":"ST-06336","price":237.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-deba-165-1.jpg?v=1593727496"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-deba-105mm","title":"Sakai Takayuki Suigyu Kasumitogi Deba 105mm","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\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\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\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332130390064,"sku":"ST-06332","price":187.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-deba-105-1.jpg?v=1593727456"},{"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-suigyu-kasumitogi-left-handed-deba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Deba 165mm","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\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\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\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367606136880,"sku":"ST-06836","price":356.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-deba-165-1.jpg?v=1605745546"},{"product_id":"sakai-takayuki-michiko-special-engraved-deba-240mm-dragon","title":"Sakai Takayuki Michiko Special Engraved Deba 240mm \"Dragon\"","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 Michiko Special Engraved - \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;\"\u003eMichiko Kubota-san from Sakai Takayuki is a master engraver with insane self-taught skills. Her knives are as much art as they are functional tools.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37471232065710,"sku":"ST-6341ED","price":1190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/dragon-deba-1.jpg?v=1605552964"},{"product_id":"sakai-takayuki-michiko-special-engraved-deba-240mm-koi-carp","title":"Sakai Takayuki Michiko Kubota Engraved Deba 240mm \"Koi Carp\"","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 Michiko Special Engraved - \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;\"\u003eMichiko Kubota-san from Sakai Takayuki is a master engraver with insane self-taught skills. Her knives are as much art as they are functional tools.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37471234916526,"sku":"ST-6341EK","price":1190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/koi-deba-1.jpg?v=1605552931"},{"product_id":"sakai-takayuki-michiko-special-engraved-deba-240mm-maiko-geisha","title":"Sakai Takayuki Michiko Special Engraved Deba 240mm \"Maiko Geisha\"","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 Michiko Special Engraved - \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;\"\u003eMichiko Kubota-san from Sakai Takayuki is a master engraver with insane self-taught skills. Her knives are as much art as they are functional tools.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37471237996718,"sku":"ST-6341EM","price":1190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakura-deba-1.jpg?v=1605552969"},{"product_id":"sakai-takayuki-michiko-special-engraved-kurouchi-deba-210mm-dragon","title":"Sakai Takayuki Michiko Special Engraved Kurouchi Deba 210mm \"Dragon\"","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 Michiko Special Engraved - \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;\"\u003eMichiko Kubota-san from Sakai Takayuki is a master engraver with insane self-taught skills. Her knives are as much art as they are functional tools.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37471242846382,"sku":"ST-8419ED","price":950.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kurochi-dragon-deba-1.jpg?v=1605552951"},{"product_id":"sakai-kikumori-tomoshibi-deba-120mm","title":"Sakai Kikumori Tomoshibi Deba 120mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eDeba means “short fat tooth” in Japanese, and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.\u003c\/p\u003e\n\u003cp\u003eDon’t let the shape and weight of a Deba fool you; they are nimble and precise when wielded properly. This deba is great for small fish like pike, and larger game birds.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis line of knives are forged and sharpened in Tosa region in Kochi prefecture by a team of relatively young but very talented blacksmith and sharpener. In fact, the blacksmith had worked at Knifewear before and decided to become a blacksmith when he returned to Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39451954905262,"sku":"SKKTM120DE","price":249.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Tomoshibi-Deba-120-1.jpg?v=1620345437"},{"product_id":"sakai-kikumori-tomoshibi-deba-180mm","title":"Sakai Kikumori Tomoshibi Deba 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eDeba means “short fat tooth” in Japanese, and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.\u003c\/p\u003e\n\u003cp\u003eDon’t let the shape and weight of a Deba fool you; they are nimble and precise when wielded properly. This deba is great for small fish like pike, and larger game birds.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis line of knives are forged and sharpened in Tosa region in Kochi prefecture by a team of relatively young but very talented blacksmith and sharpener. In fact, the blacksmith had worked at Knifewear before and decided to become a blacksmith when he returned to Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39451968372910,"sku":"SKKTM180DE","price":362.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Tomoshibi-Deba-180-1.jpg?v=1620345457"},{"product_id":"sakai-takayuki-by-itsuo-doi-genbu-deba-180mm","title":"Sakai Takayuki Genbu by Itsuo Doi Sakimaru Deba 180mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout the Shape - \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eAbout Sakai Takayuki Genbu - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The Genbu series is named after the Black \u003cmeta charset=\"utf-8\"\u003eTortoise who \u003cmeta charset=\"utf-8\"\u003eis said to protect Kyoto on the north side, being one of the four guardian spirits that protect the city. The knives are made by master blacksmith Itsuo Doi and sport a mirror polish and the sakimaru tip, which while more common on the \u003ca href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-sakimaru-yanagiba-300mm-1\"\u003eYanagiba\u003c\/a\u003e is something more unique to see on the \u003ca href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-deba-180mm\" data-mce-href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-deba-180mm\"\u003edeba\u003c\/a\u003e in the series. These knives also come with a matching black saya. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42769154212014,"sku":"ST-01170","price":1071.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-genbu-sakimuru-deba-180-1.jpg?v=1652205899"},{"product_id":"hideo-kitaoka-shirogami-square-tsuchime-mioroshi-180mm","title":"Hideo Kitaoka Shirogami Square Tsuchime Mioroshi 180mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBorn in 1950, knife smith Hideo Kitaoka is the 3rd generation of blacksmiths in his family, upholding a tradition that dates back to 1868. Kitaoka-san specializes in forging single-bevel knives and is one of the only blacksmiths capable of forging this style in Echizen. He focuses on traditional craftsmanship, keeping his blades relatively simple so he can perfect every step of the process. Lucky for knife nerds like me, Kitaoka-san has taken on two apprentices to continue the family tradition: his son Hideharu Kitaoka-san and the fresh-faced Ryuku Nakatani-san.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs I said, Kitaoka-san’s blades are quite traditional, and that’s why I love them so much. Single-bevel blades are uncommon in the West, but they’re becoming more popular for a good reason: they’re purpose-built for specific tasks and unparalleled at handling those jobs. Whether cutting fish with a deba and yanagiba or delicate vegetable garnishes with an usuba, Kitaoka blades will always blow your mind. \u003c\/span\u003e\u003c\/p\u003e\n\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","brand":"Hideo Kitaoka","offers":[{"title":"Default Title","offer_id":44091210236078,"sku":"KITW2TS180MIO","price":700.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kitaoka-shirogami-square-tsuchime-mioroshi-red.jpg?v=1691787242"},{"product_id":"sakai-takayuki-tokujo-shirogami-deba-150mm","title":"Sakai Takayuki Tokujo Shirogami Deba 150mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Tokujo -\u003c\/strong\u003e We dreamed of a single bevel knife line that would have all the shapes in stock, all the time. Like a 195mm Deba or a Sushi Kiri! And guess what? We couldn't get them all, all the time - \u003cem\u003etypical\u003c\/em\u003e! But what we can get is fantastic, t\u003cspan style=\"font-size: 11pt; font-family: Arial,sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\"\u003ehese are excellent blades forged by \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\" id=\"docs-internal-guid-3ab399d4-7fff-cecd-d7d5-90e9ba0132c1\"\u003eTogashi-san\u003c\/span\u003e\u003c\/strong\u003e with shirogami #2. They have a great edge and are a joy to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Sakai Takayuki","offers":[{"title":"Default","offer_id":45165335150766,"sku":"ST-3035","price":389.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-Takayuki-Tokujo-Shirogami-Deba-150mm.jpg?v=1758045000"},{"product_id":"sakai-takayuki-tokujo-shirogami-deba-165mm","title":"Sakai Takayuki Tokujo Shirogami Deba 165mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Tokujo -\u003c\/strong\u003e We dreamed of a single bevel knife line that would have all the shapes in stock, all the time. Like a 195mm Deba or a Sushi Kiri! And guess what? We couldn't get them all, all the time - \u003cem\u003etypical\u003c\/em\u003e! But what we can get is fantastic, t\u003cspan style=\"font-size: 11pt; font-family: Arial,sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\"\u003ehese are excellent blades forged by \u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\" id=\"docs-internal-guid-3ab399d4-7fff-cecd-d7d5-90e9ba0132c1\"\u003eTogashi-san\u003c\/span\u003e\u003c\/strong\u003e with shirogami #2. They have a great edge and are a joy to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Sakai Takayuki","offers":[{"title":"Default","offer_id":45165335445678,"sku":"ST-3036","price":404.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tokujo-Deba-166mm.jpg?v=1721067225"},{"product_id":"sakai-takayuki-tokujo-shirogami-deba-180mm","title":"Sakai Takayuki Tokujo Shirogami Deba 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Tokujo -\u003c\/strong\u003e We dreamed of a single bevel knife line that would have all the shapes in stock, all the time. Like a 195mm Deba or a Sushi Kiri! And guess what? We couldn't get them all, all the time - \u003cem\u003etypical\u003c\/em\u003e! But what we can get is fantastic, t\u003cspan style=\"font-size: 11pt; font-family: Arial,sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\"\u003ehese are excellent blades forged by \u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\" id=\"docs-internal-guid-3ab399d4-7fff-cecd-d7d5-90e9ba0132c1\"\u003eTogashi-san\u003c\/span\u003e\u003c\/strong\u003e with shirogami #2. They have a great edge and are a joy to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Sakai Takayuki","offers":[{"title":"Default","offer_id":45165335740590,"sku":"ST-3037","price":458.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-takayuki-tokujo-shirogami-deba-180mm.jpg?v=1741716586"},{"product_id":"sakai-takayuki-tokujo-shirogami-deba-210mm","title":"Sakai Takayuki Tokujo Shirogami Deba 210mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Tokujo -\u003c\/strong\u003e We dreamed of a single bevel knife line that would have all the shapes in stock, all the time. Like a 195mm Deba or a Sushi Kiri! And guess what? We couldn't get them all, all the time - \u003cem\u003etypical\u003c\/em\u003e! But what we can get is fantastic, t\u003cspan style=\"font-size: 11pt; font-family: Arial,sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\"\u003ehese are excellent blades forged by \u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\" id=\"docs-internal-guid-3ab399d4-7fff-cecd-d7d5-90e9ba0132c1\"\u003eTogashi-san\u003c\/span\u003e\u003c\/strong\u003e with shirogami #2. They have a great edge and are a joy to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Sakai Takayuki","offers":[{"title":"Default","offer_id":45165336002734,"sku":"ST-3039","price":619.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tokujo-deba-210mm.jpg?v=1721067213"},{"product_id":"shigefusa-kitaeji-deba-150mm","title":"Shigefusa Kitaeji 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 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\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":45233164320942,"sku":"SGKT150DE","price":1420.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Shigefusa-Kitaeji-Deba-150-1.jpg?v=1717524541"},{"product_id":"sakai-takayuki-michiko-kubota-engraved-deba-240mm-whale","title":"Sakai Takayuki Michiko Kubota Engraved Deba 240mm \"Whale\"","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 Michiko Special Engraved - \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;\"\u003eMichiko Kubota-san from Sakai Takayuki is a master engraver with insane self-taught skills. Her knives are as much art as they are functional tools.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":45290953834670,"sku":"ST-6341WHALE","price":1190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Michiko-Kubota-Engraved-Deba-Whale-1.jpg?v=1718730582"},{"product_id":"yoshihiro-yauji-aogami-damascus-deba-150mm","title":"Yoshihiro Yauji Aogami Damascus Deba 150mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Yoshihiro Yauji - \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYoshihiro Yauji, a blacksmith from Takefu Knife Village, is an expert in crafting traditional single bevel knives. With over 15 years of apprenticeship under Master Blacksmith Hideo Kitaoka, he started producing his own knives under his own name in 2019. His craftsmanship is highly regarded due to the attention to detail and care that he takes with each knife. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Yauji","offers":[{"title":"Default Title","offer_id":45366494003374,"sku":"YJA2DM150DE","price":475.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Yauji-Aogami-Damascus-Deba-150-1.jpg?v=1719438892"},{"product_id":"yoshihiro-yauji-aogami-damascus-deba-165mm","title":"Yoshihiro Yauji Aogami Damascus Deba 165mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Yoshihiro Yauji - \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYoshihiro Yauji, a blacksmith from Takefu Knife Village, is an expert in crafting traditional single bevel knives. With over 15 years of apprenticeship under Master Blacksmith Hideo Kitaoka, he started producing his own knives under his own name in 2019. His craftsmanship is highly regarded due to the attention to detail and care that he takes with each knife. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Yauji","offers":[{"title":"Default Title","offer_id":45366494560430,"sku":"YJA2DM165DE","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Yauji-Aogami-Damascus-Deba-165-1.jpg?v=1719438904"},{"product_id":"toshihiro-wakui-aogami-kurouchi-tsuchime-deba-165mm","title":"Toshihiro Wakui Aogami Kurouchi Tsuchime Deba 165mm","description":"","brand":"Toshihiro Wakui","offers":[{"title":"Default Title","offer_id":46137190842542,"sku":"WKIA2KRTS165DE","price":345.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Wakui-Aogami-Kurouchi-Tsuchime-165-Deba-1.jpg?v=1738624783"},{"product_id":"toroku-sakai-shirogami-kasumi-deba-150mm","title":"Touroku Sakai Shirogami Kasumi Deba 150mm","description":"\u003cp\u003e\u003cb\u003eAbout Touroku Sakai -\u003c\/b\u003e Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly. \u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":46137953157294,"sku":"TRSKW2KM150DE","price":265.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Toroku-Sakai-shirogami-kasumi-deba-150mm.jpg?v=1742405260"},{"product_id":"toroku-sakai-shirogami-kasumi-deba-180mm","title":"Touroku Sakai Shirogami Kasumi Deba 180mm","description":"\u003cp\u003e\u003cb\u003eAbout Touroku Sakai -\u003c\/b\u003e Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly. \u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":46137953878190,"sku":"TRSKW2KM180DE","price":287.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Toroku-Sakai-shirogami-kasumi-deba-180mm.jpg?v=1742405248"},{"product_id":"kurotori-tanzo-ginsan-deba-150mm","title":"Kurotori Tanzo Ginsan Deba 150mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Kurotori Tanzo— \u003c\/strong\u003eThe 6th-generation blacksmith Hiroshi Kajiwara-san is the main force behind this Kurotori Tanzo in Shimanto city in Kochi prefecture. He can forge many different types of knives and tools to meet the needs and demands of the locals. Since Shimanto is a town of forestry and fishery, they make everything from axes to knives for fishermen. When visiting them, he casually took a knife blank from the forge and sharpened it to a finished knife in a matter of minutes; it was an awe-inspiring feat.\u003cspan id=\"docs-internal-guid-1e39df76-7fff-4c84-b297-591aa6307a80\"\u003e Kurotori Tanzo, is one of those smaller shops that is worth watching. \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Kurotori","offers":[{"title":"Default Title","offer_id":46474194813102,"sku":"KRT-150DE","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/kurotori-tanzo-ginsan-deba-150mm.jpg?v=1748985551"},{"product_id":"toroku-sakai-tohwa-shirogami-deba-150mm","title":"Touroku Sakai Tohwa Shirogami Deba 150mm","description":"\u003cp\u003e\u003cb\u003eAbout Touroku Sakai Tohwa -\u003c\/b\u003e Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Touroku Sakai is an extra-special collaboration with master sharpener Masaya Shimizu-san! His work is exceptional: these are some of the nicest single bevel blades I’ve ever had the pleasure of handling. Made from Shirogami #2 carbon steel, these take a crazy good edge and hold it better than most.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"docs-internal-guid-acaae437-7fff-8c9d-94ff-090470680026\"\u003eShimizu-san is a\u003c\/span\u003e\u003cspan id=\"docs-internal-guid-acaae437-7fff-8c9d-94ff-090470680026\"\u003e super talented knife sharpener who used to work for Yamawaki hamono.\u003c\/span\u003e He is very enthusiastic about learning new techniques. The knife line is named after the middle school that Shimizu-san and our very own Naoto attended!\u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":46512210706606,"sku":"KKTWW2MI150DE","price":442.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Touroku_Sakai_Tohwa_Deba_150mm_1.jpg?v=1773846668"},{"product_id":"toroku-sakai-tohwa-shirogami-deba-165mm","title":"Touroku Sakai Tohwa Shirogami Deba 180mm","description":"\u003cp\u003e\u003cb\u003eAbout Touroku Sakai Tohwa -\u003c\/b\u003e Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Touroku Sakai is an extra-special collaboration with master sharpener Masaya Shimizu-san! His work is exceptional: these are some of the nicest single bevel blades I’ve ever had the pleasure of handling. Made from Shirogami #2 carbon steel, these take a crazy good edge and hold it better than most.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"docs-internal-guid-acaae437-7fff-8c9d-94ff-090470680026\"\u003eShimizu-san is a\u003c\/span\u003e\u003cspan id=\"docs-internal-guid-acaae437-7fff-8c9d-94ff-090470680026\"\u003e super talented knife sharpener who used to work for Yamawaki hamono.\u003c\/span\u003e He is very enthusiastic about learning new techniques. The knife line is named after the middle school that Shimizu-san and our very own Naoto attended!\u003c\/p\u003e\n\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","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":46512212181166,"sku":"KKTWW2MI180DE","price":565.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Touroku_Sakai_Tohwa_Deba_180mm_1.jpg?v=1772222059"},{"product_id":"fukamizu-aogami-aidachi-deba-190mm","title":"Fukamizu Aogami Aidachi Deba 190mm","description":"","brand":"Fukamizu","offers":[{"title":"Default Title","offer_id":46539189387438,"sku":"A00-022","price":400.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fukamizu-aogami-aidachi-Deba-190mm.jpg?v=1758044461"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/e75a231cb77ccfb82f4fb8b1d7328dc9_a2c131c1-11f8-47f5-b8b4-4573ad2d12ca.jpg?v=1743460870","url":"https:\/\/knifewear.mom\/en-au\/collections\/deba.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}