Seki Japan Japanese Seki SANBONSUGI Sushi Chef Knife, Sashimi Small Deba Knife, Magnolia Wood Handle, 105 mm (4.1 in) White Steel #2 (Shirogami #2)
US$19.18
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US$19.18
Price when purchased online
Free shipping
Free 30-day returns
Sold and shipped by jaakkostenhall.fi
Free 30-day returns Details
Product details
| Management number | 221827298 | Release Date | 2026/05/04 | List Price | US$19.18 | Model Number | 221827298 | ||
|---|---|---|---|---|---|---|---|---|---|
| Category | |||||||||
- Ideal for Fish Preparation This small deba knife (105mm) is perfect for filleting small fish, cleaning, and precision cutting tasks. A must-have for anyone who loves to cook seafood at home.
- Forged White Steel #2 Blade – Incredible Sharpness Made from White Steel #2 (Shirogami #2), this knife offers exceptional edge retention and sharpness. Favored by professionals for its clean cuts and easy resharpening.
- Traditional Magnolia Wood Handle The handle is made from natural magnolia wood (ho-no-ki), a classic choice for Japanese knives. Lightweight, water-resistant, and comfortable to grip even during long prep sessions.
- Handcrafted in Seki City, Japan Produced in Seki City, the heart of Japan's blade-making tradition. Each knife is carefully forged and finished by skilled Japanese craftsmen to ensure high performance and durability.
- Compact, Lightweight Design Total length: 235mm (9.3 inch) / Blade length: 105mm (4.1 inch) / Weight: 82g (2.9 oz). Easy to handle for home cooks and professionals alike.
| UPC | 191308820053 |
|---|---|
| Size | 4.1" |
| Color | Small Deba Knife |
| Blade Edge | Plain |
| Brand Name | Product of Gifu Japan |
| Unit Count | 1.0 Count |
| Blade Color | Silver |
| BladeLength | 4.1 Inches |
| Item Length | 9.3 Inches |
| Item Weight | 2.9 Ounces |
| Material Type | High Carbon Steel – Shirogami #2 |
| Handle Material | Magnolia Wood Handle |
| Construction Type | Forged |
| Blade Material Type | White Steel #2 (Shirogami #2) |
| Manufacturer Part Number | 191308820053 |
| Is the item dishwasher safe | No |
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