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Sakai Kanechika White 3 Deba 165mm - Left Handed
$402.00 USD
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Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Deba - Left Handed
Blade Material
White 3
Handle Material
Oval Magnolia with Black Buffalo Horn Bolster
Bevel
Single Bevel
Maintenance Level
High
Edge Length
165mm
Overall Length
310mm
Spine Thickness
7.2mm/6mm
Blade Height
53mm
Weight
312g
HRC
~63
An In depth look

Blade Type
The Deba knife, deeply rooted in Japanese culinary tradition, is a robust, single-bevel knife (sometimes double) primarily designed for fileting fish. Its thick, heavy blade effortlessly glides through fish bones and joints, while preserving delicate flesh. Ideal for seafood preparation, the Deba is a staple in Japanese kitchens for its precision and strength.

Steel Type
Japanese White Steel #3, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife can steel can be extremely rewarding to use.

Care Information
This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.


Introducing
Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan — the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.
We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.
At Chef’s Edge, we exist to bring these tools — and their stories — into the hands of cooks who appreciate the difference.
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