Takahashi Kajiya | Deba knife (medium size)

Hand-forged Deba knife (medium size)

This is a medium-sized deba knife made by Takahashi Kajiya, which has a workshop in Izumo City, Shimane Prefecture.
The Izumo region is known as an iron-producing region, where tatara iron-making has been popular since ancient times, and where the legend of "Yamata no Orochi" originated. Generations of blade-making have continued in this region. Tsutomu Takahashi, the fourth-generation owner of Takahashi Blacksmiths, continues to use the traditional forging method of "forging, hammering, and forging" to handcraft each blade.

Particularly distinctive is the "wakashi" technique, which has been passed down since ancient times in the Izumo region.

"Wakashi" is the same manufacturing method as Japanese swords, in which steel and iron are layered and hammered together at high temperatures. Wakashi is all about the experience of the craftsman, and it is said that controlling the temperature at which the steel is heated and the amount of force used to strike it is extremely difficult. If the temperature is too high, the steel will melt, if the force is not adjusted enough it will peel off, and if too much force is used it will stick too much. It is a very delicate and time-consuming process that can only be judged by eye.
Now, Takahashi Kajiya is the only blacksmith in Shimane who can produce swords using this technique, and there are very few other blacksmiths in the whole country.

The thick blade, forged by skilled hands, can powerfully cut through fish bones and flesh, smoothly slicing through tough parts without resistance. This is a reliable knife for all fish dishes, such as filleting horse mackerel and sea bream, removing small bones from horse mackerel, and preparing squid and octopus.

The blade has a solid thickness, so you can feel secure even when it hits bones, allowing for stable preparation. Its moderate weight also transmits the weight of the knife to your hand, allowing you to effortlessly apply force. This is a reliable deba knife that can perform all your tasks, from preparing fish to cutting it.
The steel is inserted all the way to the base of the handle, so you can use it for a long time.

We offer free knife sharpening and handle replacement, so even those who find maintenance difficult can use our knives with peace of mind. (Shipping costs are the customer's responsibility.)

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[Product name] Deba knife (medium size)
[Size (approx.)] Total length 305mm (blade length approx. 150mm)
[Weight (approx.)] 216g
[Material] Blade: Steel, iron; Handle: Magnolia (solid wood), copper
[Country of Origin] Japan
[Note] Knife sharpening and handle replacement are free of charge. (Shipping costs are the customer's responsibility.)

●Before purchasing
-Since each piece is made by hand, there may be slight individual differences in size and shape.
-Since natural wood is used, there may be differences in the grain and color.
- The insertion port of the blade and handle may be misaligned from the center or there may be a gap between the copper and the handle.
- There may be gaps or wood shavings at the joint between the copper and the handle.
Please be aware of the above before purchasing.

●Precautions for use
・Make sure to thaw frozen foods before cutting them. If they are only partially thawed, the blade may chip.
After use, wash with water and dry with a dry cloth. After that, be sure to store with the blade facing downwards.
・Please do not use a dishwasher or dryer as this may damage the handle.

Takahashi Blacksmith has a workshop in Izumo City, Shimane Prefecture. Blacksmith Tsutomu Takahashi was born into a family of blacksmiths that has been in business since the Meiji era, and as the fourth generation, he has inherited the traditions and techniques of blade making. The knives are hand-forged and carefully crafted while carefully considering the materials, and they naturally fit into the lives of their users, becoming long-lasting and loved by many as a lifetime item.
Click here for a list of Takahashi Kajiya's works

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The handle is made of light, water-resistant magnolia wood, making it easy to handle.
The blade is made using the "wakashi" technique, which involves overlapping steel and iron and hammering them together to join them.
Double-edged design that can be used by either left-handed or right-handed people.
After inserting the core into the blade and handle, they are fixed with strong and durable copper, making them very durable.
The top photo is of a deba knife. It has a thick blade.
From left to right: fruit knife, Santoku knife, all-purpose knife (small), all-purpose knife, vegetable knife, deba knife (medium)

Please be sure to check.

We consider the following conditions to be good products. We do not offer exchanges or returns, so please be aware of this before purchasing.
*Knife sharpening and handle replacement are free of charge (shipping costs are the customer's responsibility).
Each knife is made by hand, so there are individual differences in size and shape. (The photo shows a small utility knife.)
The insertion point of the blade and handle may be misaligned from the center, or there may be a gap between the copper and the handle. Please understand that this is a unique feature of handmade products. (The photo shows a fruit knife.)
Please note that there may be gaps or wood chippings where the copper and handle meet. (The photo shows a small utility knife.)
Please note that the end of the handle may be blackened. (The photo shows a small utility knife.)
The handle may become raised when placed down. (The photo shows a small utility knife.)