White Steel#1 Montanren Deba Knife 240mm
White Steel#1 Montanren Deba Knife
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White Steel#1 Montanren Deba Knife

Regular price
¥30,000
Sale price
¥30,000
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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1d9s-150 150 295 260
1d9s-165 165 320 290
1d9s-180 180 340 355
1d9s-195 195 360 420
1d9s-210 210 375 450
1d9s-225 225 395 500
1d9s-240 240 410 565
Blade Material Name Handle
Single Edged

Single Edged

White Steel #1 Yew octagonal handle

Deba Knife

It is suitable for cutting fish heads and bones. The blade is the heaviest of all Japanese knives and is capable of chopping through fish bones and heads easily.Professional ‘s use a 210 mm Deba knife to cut Sea Bream and Yellow tail and a 150 mm Deba knife to cut small fish such as horse mackerel. For home use, a 150 mm knife is often used.

White Steel #1

Steel Material
White Steel #1 is the closest to traditional Japanese Tamahagane steel. The Steel is extremely pure , with a very high carbon content allowing for maximum edge retention.White Steel #1 is the steel type most often recommended at Sakai Ichimonji for those seeking the ultimate edge and sharpness.As a material, White Steel #1 is also very difficult to work with, requiring a significant level of skill to forge, shape, harden and temper into a usable blade.NOTE* This is a Carbon Steel , which means it is susceptible to rust if not properly cared for. Please clean and dry the blade regularly in between use.

Yew octagonal handle

Handle
These handles are made from Yew wood, this wood was historically used in European Longbows due to its density, strength and rot resistance. It was also used by Prince Shotoku , a regent in the Japanese Court.This wood is characterized by its beautiful grain and a color that darkens with age.

Forge Welding

Forging Process
Forging is the main process for producing high quality blades.A craftsmen will heat a piece of Steel in a forge, and repeatedly strike it with a hammer, shaping the Steel into the desired blade shape and also at the same time refining the grain size and driving impurities out of the Steel. The blade is then hardened and later tempered to relieve stress.Forging generally produces a superior blade to the more common stamping method used by large companies.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.