Sakai Takayuki Yo-Deba Inox 240mm (9.4")
TheĀ Sakai Takayuki Yo-Deba is a Westernized deba knife with a robust, thick blade designed for filleting large fish and tackling bones with ease. Its double-bevel edge offers precision for both left- and right-handed users, while the reinforced spine prevents damage during heavy-duty tasks. Ideal for tuna and other fish over 10 kg / 22 lbs., it combines traditional Japanese craftsmanship with a Western-style ergonomic pakkawood handle and stainless bolster for comfort, control, and durability.
Crafted for precision and durability, this Yo-Deba is ideal for sushi chefs, fishmongers, and home cooks filleting tuna, salmon, and other large fish.
BLADE SHAPE:
The geometry of this blade is similar to that of a gyuto, but with a heavily reinforced spine. This feature is designed to prevent damage to the knife when filleting larger fish or when it comes into contact with bones. Ideal for filleting tuna and larger fish weighing 10 kg / 22 lbs. or more! The strong spine and sharp blade are suitable for bone contact and tasks such as slicing pork chops through the cartilage. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. Read more about deba knives here!
STEEL:
This Yo-Deba knife is part of the Sakai Takayuki's Inox knife series, featuring popular inox MV steel, clad into two layers of softer steel for easier sharpening.
HANDLE:
The knifeĀ was fitted aĀ western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
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Sakai Takayuki Yo-Deba Inox 240mm (9.4")
TheĀ Sakai Takayuki Yo-Deba is a Westernized deba knife with a robust, thick blade designed for filleting large fish and tackling bones with ease. Its double-bevel edge offers precision for both left- and right-handed users, while the reinforced spine prevents damage during heavy-duty tasks. Ideal for tuna and other fish over 10 kg / 22 lbs., it combines traditional Japanese craftsmanship with a Western-style ergonomic pakkawood handle and stainless bolster for comfort, control, and durability.
Crafted for precision and durability, this Yo-Deba is ideal for sushi chefs, fishmongers, and home cooks filleting tuna, salmon, and other large fish.
BLADE SHAPE:
The geometry of this blade is similar to that of a gyuto, but with a heavily reinforced spine. This feature is designed to prevent damage to the knife when filleting larger fish or when it comes into contact with bones. Ideal for filleting tuna and larger fish weighing 10 kg / 22 lbs. or more! The strong spine and sharp blade are suitable for bone contact and tasks such as slicing pork chops through the cartilage. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. Read more about deba knives here!
STEEL:
This Yo-Deba knife is part of the Sakai Takayuki's Inox knife series, featuring popular inox MV steel, clad into two layers of softer steel for easier sharpening.
HANDLE:
The knifeĀ was fitted aĀ western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
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Description
TheĀ Sakai Takayuki Yo-Deba is a Westernized deba knife with a robust, thick blade designed for filleting large fish and tackling bones with ease. Its double-bevel edge offers precision for both left- and right-handed users, while the reinforced spine prevents damage during heavy-duty tasks. Ideal for tuna and other fish over 10 kg / 22 lbs., it combines traditional Japanese craftsmanship with a Western-style ergonomic pakkawood handle and stainless bolster for comfort, control, and durability.
Crafted for precision and durability, this Yo-Deba is ideal for sushi chefs, fishmongers, and home cooks filleting tuna, salmon, and other large fish.
BLADE SHAPE:
The geometry of this blade is similar to that of a gyuto, but with a heavily reinforced spine. This feature is designed to prevent damage to the knife when filleting larger fish or when it comes into contact with bones. Ideal for filleting tuna and larger fish weighing 10 kg / 22 lbs. or more! The strong spine and sharp blade are suitable for bone contact and tasks such as slicing pork chops through the cartilage. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. Read more about deba knives here!
STEEL:
This Yo-Deba knife is part of the Sakai Takayuki's Inox knife series, featuring popular inox MV steel, clad into two layers of softer steel for easier sharpening.
HANDLE:
The knifeĀ was fitted aĀ western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
