Japanese Deba Knife 15.0 cm NJD036

Deba – compact force to fish

A tall, solid blade (48mm) with a single-sided grind for right-handed use gives you full control when filleting: from cutting behind the head, to guiding the blade along the bones, to skinning. The 5-mm back and 213 g weight provide stability and a “safe reserve” for heavier tasks. The traditional wa* handle fills the hand well and naturally puts the knife “on edge”.

Key strengths

• Single-sided cut (right-handed) – clean, controlled cuts at the skeleton.

• Back 5 mm + weight 213 g – confident guidance and high stability.

• High wedge of 48 mm – comfortable guidance on the board, protection of knuckles.

• Deba profile – for filleting, portioning, skinning, cutting “to yourself”.

Application

Fish (filleting, portioning, skinning), seafood, small boneless poultry, tougher vegetables.
Not for long bones, frozen foods, or underseasoning.

Maintenance

Hand wash and dry immediately. Store in a scabbard/leaf/block. Sharpen on water stones (e.g. #1000 → #3000/6000). Avoid dishwasher and roller sharpeners.

Translation of the engraving (kanji)

On the wedge (vertically):
堺高秀作 – “Sakai Takahide saku” (“made by Takahide of Sakai”).
(Reading the name 高秀 as Takahide is the most likely for this pair of marks).

On a gold sticker:

• large sign 堺 – Sakai (city – capital of Japanese knife-making),

• 切味 – “focus/cut”,

• 最高 – “the highest [quality]”,

• 堺伝統刃物品質保証 – “guaranteeing the quality of traditional blades from Sakai.”

Technical Specifications

• Type: Deba (one-sided cut, right-handed)

• Total length: 290 mm

• Blade length: 150 mm

• Blade width: 48 mm

• Back thickness: 5 mm

• Steel: high-carbon, forged – Honyaki – a uniform knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the expense of greater utility requirements

• Weight: 213 g

• Handle: wa (wood + cap)

* The wa handle – a traditional Japanese lightweight, usually round/octahedral, with a wooden shaft and cap (horn/composite) mounted on a shank(nakago). It gives “on-blade” balance, good grip control and ease of eventual replacement.