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Tosa  |  SKU: TOSA_TRSK_DE150

Tosa Tanren SK Steel Deba 150mm

$139.95
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Tosa Tanren SK Steel Single Bevels
Profile Deba
Bevel Type Single Bevel
Weight 232 g        8.18 oz
Edge Length 157 mm   .6.18 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 7.2 mm     0.28 inch
Width @ Mid 5.3 mm     0.21 inch
Width @ 1cm from Tip 2.7 mm     0.11 inch
Steel SK Steel | Carbon
Blade Construction Nimai- Soft Iron Clad
Hardness (HRC) 58 - 62
Surface Finish Kasumi
Handle D Shaped Ho Wood Black Ferrule
Region Tosa
Best for
  • First-timers
  • Pro chefs
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Tosa Tanren(土佐鍛錬, Tosa Forging) SK Steel is some of the best entry level option for single bevel knives. Despite not having the most premium steel and the fancy look, it is a very competent tool for the job, and an even better tool for people to learn how to live with a traditional deba.

    The SK steel may not be a commonly seen grade. It is a JIS grade high carbon steel that is not a part of the Hitachi Yasugi steel family, but have a similar carbon content as White #3 at 0.8-0.9%. It may not seem to be a lot but in typical western smithy the 1084 and 1095(with 0.84% and 0,95% carbon respectively) would already be seen as pretty high carbon steel. So, although it might not be premium, the SK is not gonna be anywhere near a poor steel to make knife with. Instead, since it's priced to be very beginner friendly, a steel that is easier to sharpen will pair very well with an entry level stone and allows a beginner to learn how to sharpen single bevel knives much easier.

    The highlight is the sharpener, which is the renowned Myojin Riki Sesakusho. As far as we know, the sharpening and polishing of the single bevels are not done by Naohito Myojin, but the level of finish achieved on these blades are pretty high. You can rarely spot any defects of unevenness over the Migaki finished Urasuki and the flat hira, and the corner on the spine is lightly touched up to smoothen out the sharp edge. I really can’t ask much for an entry level knife lineup at this price.

    This is a line that aimed clearly towards the beginner market, and for a single bevel user, I would highly recommend getting a set of properly built knives so you could understand and familiarise yourself with how a traditional Japanese blade behaves, whether when using it or when sharpening it. The SK line is a humble beginning that is well suited for this purpose, and along with the great fit and finish, they’ve got great value too.

    Pros Cons
  • Excellent fit and finish
  • Budget friendly
  • Great for professionals
    		•
  • Prone to rust
  • Non-premium steel
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Myojin Riki

    The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

    • Profile: Deba

      A deba knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Here are some key characteristics and features of a deba knife:

      Blade Material: Deba knives are available in various materials, including traditional carbon steels such as shirogami (white steel) and blue steel, as well as stainless steel variants like molybdenum stainless steel. Carbon steel is preferred for its excellent sharpness and edge retention, while stainless steel variants are less prone to rust.

      Blade Design: Deba knives typically have a single bevel blade, meaning they are sharpened completely on one side. This design is intended for right-handed use, though left-handed versions are available by special order.

      Blade Geometry: The blade of a deba knife is heavy and thick-spined, with a blade length ranging from 5 to 7 inches. This design, along with the weight of the knife, allows it to easily cut through fish bones and joints.

      Primary Purpose: The primary purpose of a deba knife is to break apart full fish, removing heads, fins, and bones, and filleting them. It is also suitable for butchering poultry and other meats with smaller bones.

      Technique Tips: When using a deba knife, it's recommended to allow the weight of the blade to do the work. A sturdy grip is essential, with the middle, ring, and pinkie fingers wrapped firmly around the handle. The pointer finger should be placed on the spine of the knife, while the thumb is positioned close to the heel edge of the blade to steady the strokes. When cutting through bones, downward pressure should be applied with the non-dominant hand to push the knife cleanly through.

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    • Steel: SK Steel

      SK4, 5, etc

      Manufacturer:

      • Various

      Nature: Carbon

      Hardness: 58- 62

      << Slide for more >>

    • Construction: Nimai- Soft Iron Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

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    • Finish: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • Handle Specs

      Profile: D Shape WA

      Material:

      • Ho Wood
      • Black Buffalo Horn

      A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

      << Slide for more

    Tosa

    Tosa Tanren SK Steel Deba 150mm

    $139.95

    Fujitora SK carbon steel deba. Fujitora is an excellent entry level true Japanese single bevel line, which is perfect for those who want to get into the single bevels. The performance is great yet comes with a very low price tag that is perfect for apprentices, students. Hand forged ture single bevel deba. 

    The SK steel is a type of high carbon steel (0.8 to 0.9 carbon content) from Hitachi metal. While it does not have a super high carbon content compared to say White steel or Blue steel, it costs quite a bit less and is also very easy to sharpen, therefore ideal for first time users to practice their sharpening skills. 

    Fujitora is the parent company which also manufactures the famous Tojiro brand. Comapred to Tojiro which is more of a household oriented brand, the Fujirota is focused on the traditional Japanese single bevels, and comes with Tojiro's famous for its excellent price / performance ratio. 

    Specifications:

    Maintenance: 

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