Most traditional Japanese Knives are usually made from Carbon Steel. This line features these knives with an AUS-8 Stainless steel, although it won't achieve the sharpness and edge retention of Carbon steels. Read more
About the Deba: The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. The blade is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads.
About the AUS-8 Molybdenum Traditional Japanese Knife Line: Most traditional Japanese Knives are usually made from Carbon Steel. This line features these knives with an AUS-8 Stainless steel, although it won't achieve the sharpness and edge retention of Carbon steels, these traditional knives constructed with AUS-8 are more user friendly by being more maintenance friendly, and are easier to sharpen.
About Sakai Ichimonji Mitsuhide:The essence of Sakai is in Ichimonji' s knives. Backed by the skills of the craftsmen who have been continuously improving their techniques for more than 600 years, the Sakai Ichimonji
Mitsuhide brand has been trusted by top culinary masters for generations.
|Brand Name||Sakai Ichimonji|
|Model||AUS-8 Molybdenum Deba|
|Blade Length||150mm, 5.9 inch 165mm, 6.5 inch 180mm, 7 inch|
|Steel Type||AUS-8 Stainless Steel (Forge Welded)|
|Bevel||Traditional Single Bevel (Right)|
|Handle Material||Magnolia Wood Handle, with Buffalo Horn Bolster|