A traditional Japanese deba knife, forged with time-honored techniques to deliver strength, sharpness, and precision. The KAI Sekimagoroku Kinju AK5216 is crafted for filleting and butchering fish, with the durability and edge retention demanded by professionals.
Key Features
✔ Forged composite blade (carbon steel core with soft iron cladding) – Combines the razor-sharp edge of carbon steel with easier sharpening and added toughness.
✔ Water buffalo bolster – Highly durable, water-resistant, and designed to tighten around the blade over time, preventing loosening.
✔ Wet whetstone sharpening finish – Achieved using water-cooled whetstones to create an extremely fine edge without reducing hardness from heat friction.
✔ Natural wood handle – Ergonomically shaped for comfort and a secure grip.
✔ Specifications:
• Blade length: approx. 150 mm
• Overall size: approx. 53 × 292 × 23 mm
• Weight: approx. 248 g
• Materials: Carbon steel/soft iron composite blade, water buffalo bolster, natural wood handle
• Country of origin: Japan
Important Care Instructions
This is a carbon steel knife, which is prone to rust. Always clean thoroughly and wipe dry after use. Do not leave moisture or food residue on the blade, as this will cause rusting.
The KAI Sekimagoroku Kinju Deba Knife embodies Japanese craftsmanship, offering a tool that professionals and serious home cooks can trust for precise, traditional fish preparation.