- Joined
- Aug 29, 2018
- Messages
- 2,427
- Reaction score
- 5,437
$60 shipped
180mm
53mm tall
362 g
10mm at handle, 8mm halfway, 4.2mm shinogi at tip
Handle to heel distance is 21mm, a bit longer than normal
Feels like white steel 2 in edge and sharpening, food crisp and aggressive and bitey into wood, and catches well on hair
Pitting, wood split on handle, buffalo horn flaking, slight bend at very tip, about 2-3 degrees which will go away with use (I can hammer it or bend it down but it's a bit tricky and easy for me to make it worse. Quite doable, but quite mess-up-able). I'd like to burn the handle in a couple mm more, too.
A classic Sakai style deba, heavy spine and handle tapers to a more precise spine at tip for detail butchery work. Some style of deba retain thickness at the tip in grind angle and spine. Low spot on bevel. Choil rounded by me, ura refinished.
180mm
53mm tall
362 g
10mm at handle, 8mm halfway, 4.2mm shinogi at tip
Handle to heel distance is 21mm, a bit longer than normal
Feels like white steel 2 in edge and sharpening, food crisp and aggressive and bitey into wood, and catches well on hair
Pitting, wood split on handle, buffalo horn flaking, slight bend at very tip, about 2-3 degrees which will go away with use (I can hammer it or bend it down but it's a bit tricky and easy for me to make it worse. Quite doable, but quite mess-up-able). I'd like to burn the handle in a couple mm more, too.
A classic Sakai style deba, heavy spine and handle tapers to a more precise spine at tip for detail butchery work. Some style of deba retain thickness at the tip in grind angle and spine. Low spot on bevel. Choil rounded by me, ura refinished.
Last edited:
