Sakai Takayuki Uzushio Deba 150mm outdoor-knives Takeda-san was born and raised

Takeda-san was born and raised in Niimi

he had a few pruning shears from this company and gifted them to gardeners at Japanese garden and gardeners at the Japanese embassy

but also it has become more popular recently to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness

The city of Sanjo is situated in this province

For us this is a classic knife that we see a few times a year

Sakai Takayuki Uzushio Deba 150mm outdoor-knives Takeda-san was born and raisedAbout the Shape Deba means short fat tooth and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called single bevel. Dont let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish youll