Sakai Kikumori Gokujyou White Steel (Shiroko) Deba Knife

Sakai Kikumori master artisans have handed down their expertise throughout the generations, and they are still creating beautiful and sharp knives today. This ancient tradition includes heating Shiroko, or white steel, to unimaginable temperatures and then forcing it into cold water, and takes a real craftsman to tell when the metal is ready to be worked. The impurities in the metal are hammered out, and the steel is strengthened. Each and every single knife receives the same care and attention to detail, polished and sharpened, and prove that they can cut through food with ease.

Deba Knife

The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used by slamming down the knife like a cleaver. For the best results, please put pressure on the spine of the knife to put clean and precise cuts. Originated in Kansai (Osaka) region of Japan.

White Steel [Shiroko]

White Steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko White Steel is our number 1 recommendation to chefs. For those uncertain which steel type is best, we think you should buy white steel as you should not have any problems.