{"product_id":"切付出刃","title":"Sakai Takayuki 180mm Kiritsuke Deba - White #2 (Shirogami #2 ) Carbon Steel","description":"\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eA Traditional Deba with a Distinctive Kiritsuke Profile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNot every Deba needs to follow the conventional form.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe traditional Japanese Deba is one of the essential tools of professional fish preparation — substantial, powerful, and purpose-built for breaking down fish.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eSakai Takayuki 180mm Kiritsuke Deba\u003c\/strong\u003e takes that established form and gives it a distinctive character.\u003c\/p\u003e\n\u003cp\u003eIts defining feature is immediately visible: \u003cstrong\u003ethe substantial body of a traditional Deba combined with the sharply angled tip of a Kiritsuke-style profile.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is an unusual interpretation of the Deba — retaining the strength and authority expected from this traditional Japanese knife while introducing a sharper, more distinctive silhouette.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe Strength of a Deba. The Character of a Kiritsuke.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eAt its foundation, this remains a true \u003cstrong\u003e180mm Japanese Deba\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe substantial spine and heel provide the weight and stability required for serious fish preparation, including breaking down whole fish, separating joints, and working around smaller bones.\u003c\/p\u003e\n\u003cp\u003eWhere this knife becomes different is toward the front of the blade.\u003c\/p\u003e\n\u003cp\u003eInstead of the familiar profile of a conventional Deba, it finishes in a distinctive \u003cstrong\u003eKiritsuke-style angular tip\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis gives the knife a noticeably different character and greater precision toward the tip, while preserving the substantial construction that defines a Deba.\u003c\/p\u003e\n\u003cp\u003eFor chefs who already understand and appreciate the traditional Deba, but want something beyond the conventional profile, this is what makes the knife particularly compelling.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhite #2 Steel — A Classic Choice for Traditional Japanese Knives\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe cutting core is made from \u003cstrong\u003eWhite #2 (Shirogami #2) carbon steel\u003c\/strong\u003e, one of the classic steels associated with traditional Japanese professional cutlery.\u003c\/p\u003e\n\u003cp\u003eWhite #2 is valued for its ability to take an exceptionally keen edge and for its clean, responsive feeling on Japanese whetstones.\u003c\/p\u003e\n\u003cp\u003eFor chefs and sharpeners who care not only about initial sharpness, but also about \u003cstrong\u003ehow an edge can be refined, maintained, and brought back over years of professional use\u003c\/strong\u003e, Shirogami #2 remains a highly respected choice.\u003c\/p\u003e\n\u003cp\u003eAs a carbon steel, it is reactive and requires proper drying and maintenance after use. In return, it offers the sharpening response and cutting character for which traditional carbon-steel Japanese knives continue to be valued.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTraditional Single-Bevel Geometry\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Kiritsuke Deba features a \u003cstrong\u003etraditional right-handed single-bevel construction\u003c\/strong\u003e, preserving the geometry and control expected from a professional Japanese Deba.\u003c\/p\u003e\n\u003cp\u003eThe substantial heel and body provide the authority needed for fish butchery, while the narrower forward section and angular Kiritsuke-style tip give the blade its distinctive versatility and character.\u003c\/p\u003e\n\u003cp\u003eImportantly, the different sections of a Deba are intended for different types of work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe fine Kiritsuke-style tip should not be used to forcefully chop through hard or thick bones\u003c\/strong\u003e, as excessive lateral force or impact may damage the tip.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTraditional Sakai Construction\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe knife is finished with a traditional \u003cstrong\u003emagnolia wood handle and water buffalo horn ferrule\u003c\/strong\u003e, a classic combination widely used on quality Sakai wa-handled knives.\u003c\/p\u003e\n\u003cp\u003eRather than being decorative for its own sake, the simple traditional handle keeps the focus where it belongs — on balance, control, and the blade itself.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMade in Sakai, Osaka, Japan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eMade in \u003cstrong\u003eSakai, Osaka\u003c\/strong\u003e, this knife draws upon the specialist craftsmanship that has defined Sakai cutlery for generations.\u003c\/p\u003e\n\u003cp\u003eThere are many traditional Deba knives.\u003c\/p\u003e\n\u003cp\u003eThere are far fewer that retain the fundamental character of a professional Deba while presenting it in such a distinctive form.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the chef who appreciates what a traditional Deba can do, but is looking for something beyond the conventional profile, the Sakai Takayuki 180mm Kiritsuke Deba offers a compelling alternative — White #2 carbon steel, traditional single-bevel geometry, and an unmistakable Kiritsuke-style profile in one serious professional tool.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakai Takayuki\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Deba\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e White #2 \/ Shirogami #2 Carbon Steel\u003cbr\u003e\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional Single-Bevel\u003cbr\u003e\u003cstrong\u003eHandedness:\u003c\/strong\u003e Right-Handed\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Magnolia Wood with Water Buffalo Horn Ferrule\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Without Saya","offer_id":46079514443962,"sku":null,"price":310.0,"currency_code":"USD","in_stock":true},{"title":"With Saya","offer_id":46079514476730,"sku":null,"price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/21DE875F-14D8-4EE5-82DD-3A96990CB921.jpg?v=1782955115","url":"https:\/\/yamani-shodoshima.com\/products\/%e5%88%87%e4%bb%98%e5%87%ba%e5%88%83","provider":"YAMANI SHODOSHIMA","version":"1.0","type":"link"}