Sakai Kikumori Gokujyo 150mm Deba Shirogami 2

Regular Price
$395.00
Sale Price
$395.00
Regular Price
Sold Out
Unit Price
per

Shipping calculated at checkout.

The Gokujyo line represents the premium series from Sakai Kikumori, hand forged in shirogami #2 clad in iron. These would be suitable for any home enthusiasts looking to expand their skills and knowledge of traditional Japanese knives, and are also a great option for industry professionals.

Shirogami #2 is very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is a highly reactive carbon steel, so extra care is required. The blade is not stainless, so do not put it in the dishwasher, soak it or leave it wet, and dry it immediately after use. It will develop a dark patina with use, but any orange rust should be removed with a light abrasive.

Gokujyo knives are forged at Tanaka Hamono, led by Yoshikazu Tanaka. Tanaka-san holds the title of Dentoukougeishi and is one of the most experienced and highly regarded blacksmiths in Sakai City. He combines temperature control during forging with thorough heat treatments and a charcoal quench. This coaxes excellent edge formation, edge retention and toughness from Shirogami #2, with a smooth, easy sharpening feel. We have been fans of Tanaka-san's work for a long time.

Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional materials and styles to more modern, western influenced styles and materials.

Fish Butchery

Designed specifically for fish breakdown.

OK for soft raw fish bones, not for heavy bones.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Deba

A deba is a traditional Japanese single-bevel knife designed for processing fish. Its thick, heavy blade provides the strength needed to break down whole fish, remove heads, and make clean cuts through bones without chipping. The fine, razor-sharp edge near the tip allows precise filleting and skin removal. While primarily used for fish, the robust heel can also handle light poultry work. The deba’s weight and geometry give it controlled, confident cutting in tasks that require both power and accuracy.

Total Length: 292mm
Edge Length: 155mm
Heel Height: 47mm
Spine Thickness: 5.64mm
Weight:
Orientation: Right-handed

Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC): 62-63
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: D-shaped ho (magnolia) handle and buffalo horn ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

About Sakai Kikumori

Sakai, Osaka, Japan

Sakai Kikumori is a distinguished Japanese knife brand established in 1926 by Kawamura Hamono Co., Ltd., located in Sakai City, Osaka Prefecture—a region renowned for its 600-year-old blade-making tradition. Rather than manufacturing knives in-house, Sakai Kikumori collaborates with some of Sakai’s most skilled blacksmiths and sharpeners to produce high-quality kitchen knives. This collaborative approach ensures a diverse and refined selection of knives that honor Sakai’s legacy of craftsmanship.

See All Sakai Kikumori

Fine - Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).