White Steel#1 Montanren Deba Knife 240mm
Japanese Knife for fillet fish
Shirogami 1 - High carbon steel knife
Handmade by Japanese craftmen in Sakai.
Back fo the blade
Single edge blade for right-handler
Yew wood handle with buffalo horn bolster
Montanren Series. Handmade Japanese knives made in JAPAN.
Mioroshi Deba, Deba, Yanagiba
  • Load image into Gallery viewer, White Steel#1 Montanren Deba Knife 240mm
  • Load image into Gallery viewer, Japanese Knife for fillet fish
  • Load image into Gallery viewer, Shirogami 1 - High carbon steel knife
  • Load image into Gallery viewer, Handmade by Japanese craftmen in Sakai.
  • Load image into Gallery viewer, Back fo the blade
  • Load image into Gallery viewer, Single edge blade for right-handler
  • Load image into Gallery viewer, Yew wood handle with buffalo horn bolster
  • Load image into Gallery viewer, Montanren Series. Handmade Japanese knives made in JAPAN.
  • Load image into Gallery viewer, Mioroshi Deba, Deba, Yanagiba

White Steel #1 Montanren Deba Knife

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$218.23
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$218.23
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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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What is 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.


White Steel #1 Montanren Series

White Steel #1 Montanren Series

White Steel #1 (Shirogami #1) is the closest steel to tamahagane used in swords and is ideal for blades with high carbon content and few impurities.

Because of this, heat treatment in the Hizukuri process (Heating and Hammering to make the final shape of the knives) is extremely difficult, and there are only a limited number of craftsmen in Sakai who can forge this steel.
At Sakai Ichimonji Mitsuhide, the sharpness, which is the greatest feature of White Steel #1, is maximized by the best craftsmen’s Hizukuri Process. The blade is made with excellent forging technology to create a tenacious blade that is easy to sharpen while providing a long-lasting cutting edge.

These knives are filled with the essence of Sakai Ichimonji Mitsuhide, who always place importance on sharpness.


Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1d9s-150 150 295 260
1d9s-165 165 320 290
1d9s-180 180 340 355
1d9s-195 195 360 420
1d9s-210 210 375 450
1d9s-225 225 395 500
1d9s-240 240 410 565
Blade Material Name Handle
Single Edged

Single Edged

White Steel #1 Yew octagonal handle

Deba

Deba knives are often used to fillet fish. The blade is the heaviest of all Japanese knives and is capable of chopping through fish bones and heads easily.Professionals use a 210 mm type to cut Sea Bream and Yellow tail and a 150 mm type to cut small fish such as horse mackerel. For home use, a 150 mm knife is often used.

White Steel #1

Carbon Steel

White Steel #1 is the closest to traditional Japanese Tamahagane steel. It is extremely pure, with a very high carbon content allowing for maximum edge retention.
White Steel#1 is a higher Carbon content version of White Steel#2, making the steel harder and better at cutting, but also more difficult to sharpen.
This is the steel type most often recommended at Sakai Ichimonji for those seeking the ultimate edge and sharpness.



*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after 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

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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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