Sakai Kikumori Kasumitogi Deba 16.5 cm

A strong and heavy knife for difficult kitchen tasks – Sakai Kikumori Kasumitogi Deba has a blade length of 165 mm. It is particularly useful for filleting and cutting off fish tails and heads. Together with Yanagiba and Usuba, it is part of the essential trio of Japanese-style kitchen knives.

The recommended kitchen knives from the Sakai Kikumori Kasumitogi series are hand-forged and finished by the skilled craftsmen of Sakai Kikumori. Their double-layered blades undergo heat treatment to a hardness of 62-63 HRC. The core is made of Yasuki White – 2 Steel carbon steel, and soft iron is used for the outer layer. The strong and elegant handle of Sakai Kikumori Kasumitogi knives is made of magnolia wood and finished with a buffalo horn ferrule.

The exceptionally beautiful finish of the knives from the Sakai Kikumori Kasumi-Togi collection is the result of the Kasumi technique. This word can be translated as “misty,” which reflects the character and unique appearance of each blade. The “hazy” surface contrasts with the polished cutting edge, enhancing the aesthetic appeal of these kitchen knives. They are a successful example of the combination of craftsmanship and the high quality of each knife, which is ensured by the manufacturer, Sakai Kikumori. They are used both in the professional kitchens of sushi masters and by all enthusiasts of cooking, Japanese cuisine, and, above all, sushi. Sakai Kikumori Kasumi-Togi knives require proper care (washing and drying after each use), as they are not stainless.

Specifications:

• Type: Deba
• Blade length: 165 mm
• Handle: magnolia, buffalo horn ferrule
• Steel: Yasuki White–2 Steel core
• HRC: 62-63
• Grind: single bevel