Blue Steel Montanren Deba Knife 225mm
Blue Steel #2 Montanren Deba Knife
Blue Steel #2 Montanren Deba Knife
Blue Steel #2 Montanren Deba Knife
Blue Steel #2 Montanren Deba Knife
Blue Steel #2 Montanren Deba Knife
Blue Steel #2 Montanren Deba Knife
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Blue Steel #2 Montanren Deba Knife

Regular price
¥38,900
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¥38,900
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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Blade: Blue Steel No.2

The Blue Steel No.2 we use is made by adding a small amount of tungsten (for hardness), chromium (for toughness), and alloy carbides (for hardness) to carbon steel, which makes the blade more tenacious.
This makes the blade last longer than white steel, and the knife will be able to cut for a long time.
It is popular among professional chefs who want to use a little better knives.

Application of Deba Knife

It is suitable for cutting fish heads and bones, and for cutting fish into two or three pieces.
The blade is very thick, and since it is the heaviest knife among Japanese knives, you can use its weight to cut fish bones and heads.
Professionals use a Deba knife of around 210mm to cut sea bream and yellowtail, and a small Deba knife of around 150mm to cut small fish such as horse mackerel.
For home use, a Deba knife of around 150mm is often used.

Montanren

Montanren refers to the wavy pattern on the back side of the blade, where the boundary between soft iron and steel is wavy like the blade pattern of a Japanese sword. This requires a high level of skill, and there are only a limited number of craftsmen in Sakai who are able to do this.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1d7-165 165 320 310
1d7-180 180 330 370
1d7-195 195 355 410
1d7-210 210 370 455
1d7-225 225 390 540
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel #1 Yew octagonal handle

Deba Knife

It is suitable for cutting fish heads and bones. The blade is the heaviest of all Japanese knives and is capable of chopping through fish bones and heads easily.Professional ‘s use a 210 mm Deba knife to cut Sea Bream and Yellow tail and a 150 mm Deba knife to cut small fish such as horse mackerel. For home use, a 150 mm knife is often used.

Blue Steel #1

Steel Material
Blue Steel #1 has a higher concentration of Tungsten and Chromium than Blue Steel #2 , resulting in a sharper blade.Many Blue steel knives at Sakai Ichimonji will feature a traditional "Hamon" or Wave like pattern defining the harder steel from the softer steel.NOTE* This is a Carbon Steel , which means it is susceptible to rust if not properly cared for. Please clean and dry the blade regularly in between use.

Yew octagonal handle

Handle
These handles are made from Yew wood, this wood was historically used in European Longbows due to its density, strength and rot resistance. It was also used by Prince Shotoku , a regent in the Japanese Court.This wood is characterized by its beautiful grain and a color that darkens with age.

Forge Welded

Forging Process : Forged Welded

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished.A forge welded blade has higher strength and edge retention than a stamped blade.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.