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Sakai Shiro-2 Iwakuni Deba cooker knife(180 mm)


Made in Japan
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Knife Model:Sakai Shiro-2 Iwakuni Deba cooker knife(180 mm)
Blade Material: Shiro-2(Yasukihagane:Steel)
Blade Grind and Edge Shape: Single Edge
Handle Material: Magnolia/Water Buffalo(black part)

*This is a hand-made product and it might take 2 weeks to 2 months to restock it once it is sold out.

Only 1 left in stock

Deba Cooking Knife 180 mm
Cutting edge length:180 mm
Total Length:330 mm
Blade Thickness:8 mm
Blade Width:55 mm
Handle Length:135 mm
Total Weight:450 g(550 g including its package)

*This cooking knife is hand-made therefore each one has slightly different length.

DEBA knife (single-edged)
DEBA(出刃) knife is a traditional Japanese knife whose main aim is to cut through fish flesh, its rib bones, and its head, without damaging the fish. The blade needs to be thick(5mm-9mm), heavy and hard to be broken since cutting bones puts the knife a lot of pressure.

Please use this knife carefully even though it’s staunch and hard to be broken. Sometimes if you handle the knife roughly, it could get chipped. In that case, you would put yourself in a bad cycle where you can’t cut well with the knife so you would use it more forcefully or roughly and as a result, your knife will become in worse condition. It is essential to keep your sword clean and polish it regularly to avoid those situations.
Other Types of Japanese Cooking Knives

The material
Shiro-kami series is pure Hagane steels.
These Shiro-kami series are one of the most similar materials to that of a Japanese sword. This type of knife contains a lot of carbon, so it gets rusty easily and fast. Also, it needs constant maintenance and care. HRC61~63.

Shiro-kami 1st has most carbon in knives; therefore, it is hardest in Shiro-kami series. However, the knife loses its toughness and sharpness when not taken care properly. It is challenging to sharpen it to make the perfect blade shape again if you are not a trained whetter or chef.
You must not cut bones, frozen foods because the blade might get chipped. This knife is for professional chefs who know how to handle and maintain it.

Shiro-kami 2nd has lower carbon than the 1st. It is one of the favorite materials for making cooker knives because it is easy to handle and keep its sharpness. Also, the price is reasonable.
One disadvantage is easy to get rusty but compared to the 1st, you can whet it by yourself. We recommend this type of knife if you want to use it in your kitchen.

Weight 500 g


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