KAI Sekimagoroku Deba Knife 16.5 cm

SKU: AK-1100

€64,90

Unit price: per

Size: Blade 10 cm

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📋 Description

The KAI Deba from the Sekimagoroku Kinju & Hekiju series is the quintessential traditional Japanese culinary tool for fish preparation: high-carbon steel blade, asymmetrical single-bevel geometry, and hand-crafted production for chefs and professional foodservice operators who accept no compromise on cutting quality.

Single-Bevel Blade: Why It Matters in Fish Preparation

The asymmetrical single-bevel geometry, typical of the Japanese Deba, enables clean, surgical cuts without crushing fish fibres — a difference immediately perceptible on your first use with sea bass, gilt-head bream, salmon or whole tuna. The reinforced blade thickness allows you to tackle fish bones and small vertebrae without compromising the edge, maintaining the precision required in a professional kitchen.

The declared Rockwell hardness — 58 & 56 (±1) HRC — guarantees durable sharpness over time, superior to average double-bevel knives in the same bracket. Both models, AK-1100 (10 cm blade) and AK-1102 (16.5 cm blade), are hand-produced.

Pakka Wood and PP Handle: Control and Hygiene in One Colour

The handle in Pakka wood paired with black PP plastic delivers studied balance for extended work sessions: 11 cm for the AK-1100 (99 g total), 13 cm for the AK-1102 (283 g total). The material combination ensures secure grip even in wet conditions, an essential feature for those working daily with whole fish.

KAI: Over a Century of Japanese Blade Craftsmanship

KAI is one of Japan's leading brands in professional blade production, with roots in the traditional steel-working heritage of Seki — the city of swords. The Sekimagoroku Kinju & Hekiju series represents the synthesis of traditional craftsmanship and contemporary production standards, destined for professional chefs, fish restaurants, fishmongers and Japanese cuisine enthusiasts.

Every perfect cut begins with an excellence blade — invest in a tool that endures.

Technical Specifications

	AK-1100	AK-1102
Type	Deba	Deba
Series	Sekimagoroku Kinju & Hekiju	Sekimagoroku Kinju & Hekiju
Item Number	AK-1100	AK-1102
Blade Length	10 cm	16.5 cm
Edge	Asymmetrical	Asymmetrical
Handle Length	11 cm	13 cm
Handle Material	Pakka wood & PP plastic, black	Pakka wood & PP plastic, black
Weight	99 g	283 g
Production	Hand-made	Hand-made
Rockwell Hardness	58 & 56 (±1) HRC	58 & 56 (±1) HRC
EAN	4901601438543	4901601438567
Category	Professional series	Professional series

Frequently Asked Questions

What is the difference between model AK-1100 and AK-1102?

The AK-1100 has a 10 cm blade and weighs 99 g, recommended for small fish or precision operations. The AK-1102 has a 16.5 cm blade and weighs 283 g, ideal for processing whole medium to large fish such as salmon and tuna. Both belong to the Sekimagoroku Kinju & Hekiju series and share the same Rockwell hardness (58 & 56 ±1 HRC) and black Pakka wood & PP handle.

Is the KAI Deba knife suitable only for fish?

The Deba is specifically designed for filleting, cleaning and sectioning whole fish — it is the tool of choice for sea bass, gilt-head bream, salmon, tuna and similar species. The robust blade and single bevel make it less versatile than a double-bevel chef's knife, but indispensable for professional fish preparation.

How should a single-bevel knife like the Deba be sharpened correctly?

A single-bevel knife is sharpened exclusively on the bevelled side, using progressive-grit waterstones. The flat side receives only finishing strokes to remove burr. Do not use roller sharpeners or traditional honing steels, which can compromise the blade's asymmetrical geometry.

Is the KAI Deba knife dishwasher safe?

Like all professional high-carbon steel knives, dishwasher washing is not recommended: heat and aggressive detergents can compromise the edge and the Pakka wood handle. Hand washing with warm water and immediate drying is advised.

Where is the KAI Deba series Sekimagoroku produced?

The KAI Sekimagoroku Kinju & Hekiju Deba is hand-produced in Japan. KAI's roots lie in the traditional steel-working heritage of Seki, a Japanese city renowned for professional blade production for over a century.