Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 04378 12cm

Japanese Inox knife with a 12-cm blade, Sakai Takayuki Ajikiri. The other name for Aji-deba, or Aji-kiri, comes from the fact that Ajikiri or Ko-Deba is frequently used in coastal areas of Japan to fillet and butterfly small saltwater fish, especially Aji (Japanese horse mackerel). Still, it can handle small freshwater species like trout just as well. For home cooks who would rather fillet and clean the smaller fish themselves rather than purchasing previously filleted fish, the Ko-deba is a useful knife. The blade is composed of molybdenum 8A stainless steel and chromium. Sakai Takayuki Inox knives are made of a unique alloy that keeps them sharp and prevents rusting.