Best Sakai Takayuki Deba Knives in 2026

QUALITY CONSTRUCTION: Knives are crafted with high-carbon Japanese steel for easy edge maintenance and a razor sharp blade that lasts

SUPERIOR DESIGN: Built to last ergonomic handles with textured finger points offer a non-slip grip with added comfort, durability, and safety

BEST USE: The perfect knife for chopping, mincing, and cutting. Ideal for dicing onions, mincing shallots, chopping herbs, crushing garlic, and shredding cabbage

Using special precision welding (brazing) technology, the contrast between the back and the blade side, the ripples of the blade and the handle are made of white plywood for an elegant design.

All-purpose knife from Japan that is useful for cutting meats and more.

Size: 13.0 1.8 inches (330 45 23 mm)

Blade Length 105 mm(4.1inch), Whole Length: 220 mm(8.7inch), Weight: 115 g(4.1oz)

Blade Material : Shirogami2, (White paper steel).

For Left Hander (Single Bevel), Handle Material : Cherry Blossom Tree

Size: 4.7" (120mm) blade

Materials: Yasuki White-2 Steel

Features: The Sakai Ajimasa manufactured genuine kasumi white steel series is made with a steel core and wrought iron surface. Its greatest strengths are its easy to sharpen and chip-resistant edge.

For Left-handed

Size: 8.3"(210mm) blade Yanagiba knife and 5.9"(150mm) blade Deba knife set.

Materials: Yasuki White Steel.

Size: Approx. W 0.8 x D 1.3 x H 16.1 inches (W 2.1 x D 3.4

Product Weight: Approx. 7.8 oz (220 g)

Material: Blade Material: Yasuki Steel White No. 2, Handle: Magnolic, Water Buffalo Horn

MASTER CRAFTSMANSHIP - Handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. It is produced one at a time manually by highly skilled master artisans. It outperforms industrially mass produced products from every aspect. The master craftsmanship shines through in every single product. The unparalleled performances make you feel standing at the pinnacle of cooking! Sheath is sold separately.

RAZOR SHARPNESS - Ready to use out of the box with ruthless sharpness. The special Japanese steel, Yasuki Shiroko (White Steel) #2 with high carbon content (1.1~1.2%) is forged with soft iron to make Awase construction (HRC 62-63). It gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time. Thanks to the ultra sharp edge and tip of the blade, you can easily fillet your fish or meat with super precision. It’s single-edged for right handers.

SUSHI FILET SPECIALIST - The Deba knife is designed to butcher and fillet whole fish. The blade is made according to the Japanese tradition, with Shinogi on the front side and Urasuki on the back. The ultra sharpness and the heft of the blade make it effortless to cut through the heads and bones of whole fish. You can use it for chicken and other meats, too. The ergonomically designed D-shape Magnolia wood handle and perfectly balanced construction make you comfortable at each use.

MASTER CRAFTSMANSHIP - Handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. It is produced one at a time manually by highly skilled master artisans. It outperforms industrially mass produced products from every aspect. The master craftsmanship shines through in every single product. The unparalleled performances make you feel standing at the pinnacle of cooking! Sheath is sold separately.

RAZOR SHARPNESS - Ready to use out of the box with ruthless sharpness. The special Japanese steel, Yasuki Shiroko (White Steel) #2 with high carbon content (1.1~1.2%) is forged with soft iron to make Awase construction (HRC 62-63). It gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time. Thanks to the ultra sharp edge and tip of the blade, you can easily fillet your fish or meat with super precision. It’s single-edged for right handers.

SUSHI FILET SPECIALIST - The Deba knife is designed to butcher and fillet whole fish. The blade is made according to the Japanese tradition, with Shinogi on the front side and Urasuki on the back. The ultra sharpness and the heft of the blade make it effortless to cut through the heads and bones of whole fish. You can use it for chicken and other meats, too. The ergonomically designed D-shape Magnolia wood handle and perfectly balanced construction make you comfortable at each use.

Size: Width (mm) 500

Weight: 720 g

Material: Yasugi White Steel

Minamoto Kanemasa B-Series, Mioroshi-Deba (Single bevel Grind)

●BLADE STEEL : White steel #3 core / Soft iron

●HRC : 60 or 61

Minamoto Kanemasa B-Series, Funayuki-Deba(Single bevel Grind)

●BLADE STEEL : White steel #3 core / Soft iron

●HRC : 60 or 61

Size: Width (mm) 305

Weight: 340 g

Material: Yasoba White 2 Steel

MASAMOTO SOHONTEN PROFESSIONAL DEBA KNIFE: The Japanese Deba is an essential sushi chef's knife. This is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The heavy-duty heel section can cut or chop through the bones in small and medium-sized fish and poultry. Also, the thin tip is sensitive enough to cut fish meat fresh and allow the user to can feel whether or not it is touching the bones.

EXTRA RAZOR SHARP MASAMOTO KS SERIES: Masamoto KS is a professional product line of high-quality Japanese carbon steel knives. The blade is made of Masamoto’s Gyokuhaku-ko "Shirogami White Steel #2" (HRC. 62-63) and is totally handmade not only in forging but also in sharpening, polishing, and finishing stages. This one is the ultimate choice for the ones seeking an extra sharp knife and maximizing the taste of foods. *This is not stainless steel knife.

D-SHAPE JAPANESE WA HANDLE: Lightweight and easy-to-grip d-shaped wooden handle, Ferrule is made of durable natural water buffalo horn. Professional sushi chefs in Japan use this Japanese-style WA handle.

BLADE LENGTH: 300mm ~12"

BLADE STEEL: White Steel #3 core / Soft Iron (Ai-Deba : Yellow steel #3 / Soft Iron)

SERIESHonsho Kanemasa G-Series

06031 Deba knife 90mm

Yasuki white steel

Handle: natural wood

Minamoto Kanemasa B-Series, Mioroshi-Deba (Single bevel Grind)

●BLADE STEEL : White steel #3 core / Soft iron

●HRC : 60 or 61

Minamoto Kanemasa B-Series, Funayuki-Deba(Single bevel Grind)

●BLADE STEEL : White steel #3 core / Soft iron

●HRC : 60 or 61