Help identifying knives

[knspiracy]

Got these for about 25 bucks each to get the apprentice at work interested in looking after Japanese knives. Would like to tell her something interesting about the pieces..
Does anyone recognise any of the signs, seals, stamps?
Thanks in advance!
Deba:

Nakiri:

 

[RonB]

My kanji is a bit rusty, but I think the stuff on the handle sez "hold here".

 

[KenHash]

The Deba is Sakai Yasutaka and the Nakiri (or Usuba, can't tell from photo) is Sakai Sukehiro.
Both are old brands no longer made, they show up on Japanese auction sites for cheap.

 

[knspiracy]

they show up on Japanese auction sites for cheap.

Because they are poor quality or plentiful? Or both?

 

[KenHash]

Plentiful - So many kitchen knives have been (and are still) being made in Japan for the domestic market. A great many are brand names that no longer exist. Only a small handful of brand/makers names are known outside of Japan.

Quality - Some are poor some are not. I think each needs to be examined individually and not be generalized. But 99% of Japanese kitchen knives are not made by some famous craftsman of xth generation and are seen and treated as simply a "kitchen tool". The bulk of used knives that pop up on auction sites seem to fit this category.