kai Seki Magoroku Kinju ST Japanese Deba Knife 180mm (AK-1103)

I like the weight, makes butchering simple and fast. Cuts through those whole salmon with ease.

great thing ... I advise you to have at home

thank you..

I love the heft and quality of the steel in the knife. For the price it was a steal! However, to use it properly, a "uraoshi" sharpening on the concave side is required, to avoid chipping when filleting fish. Once I had it properly sharpened, which took about 45 minutes through a progression of 5 stones, it was absolutely wonderful, and the edge has been quite durable through nearly three years of use. Keep in mind that a Deba is a very specialized knife, but it does the job it is designed for quite well.

I didn't know exactly what to expect with this knife. It is heavier than most knives, but has a nice feel. The handle is comfortable and the blade sharp with a right handed single bevel. I suspect it would be hard to use all day because of its pretty hefty weight, but for my use, it is wonderful. I was able to slice paper thin, almost transparent slices of prosciutto. I couldn't be more pleased.

Just arrived, used it immediately, very happy with it. Hefty,which makes cutting a lot easier. The widest area is about 4.62mm provides lot of momentum and strength for chopping. Only improvement is --- It would be better if there is a saya ( sheath) that I could order to fit this deba.

Sharp and easy to use (if you are used to Japanese style single bevel).

Great knife, good value. Has 4mm thick blade so it has a heavy feel. Back is concave ground just like on more expensive knives. Handle shape is a bit unusual but comfortable to hold. A bit like an octagon shape but with the top rounded off. The maker does not state what type of steel is used and this would be useful information to buyers.