The name Takeshi Saji is synonymous with Takefu Knife Village. He was one of the founding members of this kitchen knife creating focused village, along with other knife legends such as the now retired Katsushige Anryu and the late Masami Asai. Saji-san at 83 years of age, who is known for his damascus cutlery and extraordinary western style handles, has put in over 55 years at the mouth of the forge. With retirement looming, it
This knife offers a rare opportunity in that single bevel knives are not often available from Saji-san. Paired with a lustrous hand-picked stag horn handle, this 165mm deba in semi-stainless Ginsan/Silver 3 steel performs like a high carbon knife but also offers high resistance to corrosion. What does this mean for you? A phenomenal looking knife, an extremely sharp edge, and none of the maintenance of high carbon!
One of the three main staple knives of Japanese cuisine, the deba. A single bevel deba will be your go to when filleting fish. It’s incredibly thick spine gives the edge of the blade resiliency while remaining scalpel sharp due to its edge geometry. Personally, no sound is more pleasing than when a deba runs across the rib bones of a fish effortlessly. Reminds us of the sound of very expertly placed dominoes.
Debas come in all types of sizes. A rule of thumb, though there is more to it, is get a deba roughly the length of the fish you plan on using it on without the head or tail.
Brand: Saji Hamono
Location: Takefu, Japan
Blacksmith: Takeshi Saji
Sharpener: Takeshi Saji
Line: Ginsan/Silver 3
Construction: Ni-Mai laminate
Core Steel: Ginsan/Silver 3
Cladding: stainless steel
Grind: single bevel right handed
Blade Length: 165mm
Blade Height: 51mm
Handle Type: Stag Horn
Handle Material: Stag Horn, brass ferrule
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