| Brand / Blacksmith: | Hokiyama |
| Series: | Ginga |
| Knife type: | Deba 165 - Left Handed |
| Blade Length / Total length (mm): | 170 / 313 |
| Grind: | Single Bevel |
| Finish: | Polished |
| Steel type: | Ginsan |
| Forging method: | San Mai |
| HRC hardness: | 62 |
| Handle type / Material / Ferrule: | Oval / Magnolia / Plastic |
| Spine Thickness at heel / tip (mm): | 6,85 |
| Blade height at heel (mm): | 53 |
| Weight (gr): | 280 |
| Notes: |
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Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is to be used for filleting medium to larger fish. THIS KNIFE IS FOR LEFT HANDED USERS
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Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is to be used for filleting medium to larger fish. THIS KNIFE IS FOR LEFT HANDED USERS
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Deba 150 - Left Handed Blade Length / Total length (mm): 150 / 290 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Plastic Spine Thickness at heel / tip (mm): 6,5 / 0,8 Blade height at heel (mm): 50 Weight (gr): 235 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. This is a yanagiba for Left handed users The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 270mm - Left Handed Blade Length / Total length (mm): 261 / 413 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Plastic Spine Thickness at heel / tip (mm): 3,1 / 0,3 Blade height at heel (mm): 34 Weight (gr): 165 Notes: -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Yanagiba forged with AUS-8 stainless steel that can be considered as an easy to maintain slicing tool. Its size is ideal for medium to large size fish. Features a traditional oval magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and big pieces of fillets. This is the LEFT handed version of the knife.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Yanagiba 270mm - Left Handed Blade Length / Total length mm: 260 / 420 Grind: Single Bevel - Left Handed Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 3,3 / 0,3 Blade height at heel mm: 34 Weight gr: 172 Notes:
