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Sakai Takayuki  |  SKU: SATA_TOKU_DE165

Sakai Takayuki White 2 Tokujou Deba 165mm

$7,215.00 $8,473.00
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters (Online/Showroom) —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest (Storefront) —
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Profile Deba / Japanese Fish Knife
Bevel Type Single Bevel
Weight 246 g | 8.7 oz
Edge Length 168 mm | 6 39/64″
Heel Height 48 mm | 1 57/64″
Width @ Heel 6.4 mm | 1/4″
Width @ Mid 5.1 mm | 13/64″
Width @ 1cm from Tip 2.3 mm | 3/32″
Steel White 2 / Shirogami #2 | Carbon
Hardness (HRC) 60 - 64
Handle D Shaped Ho Wood Black Ferrule
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.
Profile: Deba
Profile

Deba

Japanese Fish Knife

A Deba(出刃) knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Deba typically have a single bevel blade, meaning there is a bevel on one side and Ura or concavity on the other. This design is intended for right-handed use, though left-handed versions are available by special order. Commonly, Deba are made in sizes ranging from 150mm to 210mm, length longer than that is available, but those would be extremely unwieldy due to the weight. This weight comes from the thick blade of the Deba, and the thickness gives these knives the necessary strength and weight needed for beak apart the whole fish.
Composition

White 2 / Shirogami #2 Element Composition

Compare with
    White 2 / Shirogami #2
    —
    1.1% 0.8% 0.6% 0.3% 0
    C Carbon 1.1%
    Primary hardening element. Raises hardness and wear resistance — but too much increases brittleness and corrosion susceptibility. As a reference: German 1.4112 (~0.5%) sits at the low end; VG-10 (~1.0%) is a common mid-range; SG2 (1.25–1.45%) and ZDP-189 (~3.0%) represent high and extreme ends respectively.
    C
    1.1%
    Mn Manganese 0.25%
    Aids hardenability and strength. Acts as a deoxidiser during smelting. Excess can reduce toughness.
    Mn
    0.25%
    Si Silicon 0.15%
    Strengthens the steel matrix and acts as a deoxidiser. Improves hardness and resistance to oxidation.
    Si
    0.15%
    P Phosphorus 0.025%
    Impurity from the smelting process. Even small amounts cause brittleness — steelmakers keep this as low as possible.
    P
    0.025%
    S Sulfur 0.004%
    Impurity that reduces toughness and promotes brittleness. Intentionally added only in free-machining steels.
    S
    0.004%
    C — Carbon Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur
    Hardness 60–64 HRC
    555759616365+
    Steel
    White 2 / Shirogami #2
    Category
    Carbon
    Manufacturer
    Hitachi Special Steel, Japan 🇯🇵
    Hardness
    60–64 HRC
    Steel

    White 2 / Shirogami #2

    • Manufacturer
      • Hitachi Special Steel, Japan
    • Nature Carbon
    • Hardness60–64 HRC
    White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

    Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.
    Handle
    Handle

    D Shaped Ho Wood Black Ferrule

    • Profile D Shape WA
    • Material
      • Ho Wood
      • Black Buffalo Horn

    A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

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