Japanese Chef’s Knife, made by SAKAI TAKUMI AJIMASA, one of the most famous
workshop for Traditional Japanese Knife of professional use. Currently the 3rd
master, Tsukasa Ajioka, the son of 2nd master, has taken over all SAKAI TAKUMI
AJIMASA Brand, maintaining for 100 years in SAKAI, Osaka prefecture.

This series is well-known among Japanese Chefs of Sushi-dining and Traditional
Japanese Cuisine, as AJIMASA has sought every possibilities with best
technology of traditional blade polishing to realize easy-to-use, Chef’s
friendly Knives for years.
They are actually having a great reputation among famous Japanese Sushi-Dining
of some Michelin Guide winners!!!

His Knives have been very famous for cutting ability by superior White steel
of Hitachi Metals, but they are also well taken care of detailed part, such as
Chamfering at back of blade, where wet finger or palm touches, is one of the
best work of the item.

We are pleased to offer you a series of the high class professional Japanese
Knife, DEBA with reasonable cost , as we purchase directly from his workshop.


We have a variety of Blade Length of DEBA Knife available from 120 mm to 300
mm.
*Blade Length of DEBA Knife defines the length from top edge of the blade to
the end of blade, Not at the root of steel.

Blade Finish & Material : Hongasumi-Finish, SHIRO(white) steel by Hitachi
Metals, Ltd.

Blade of the Knife is coated with vinyl in final manufacturing process for
long storage. Please sharpen the knife on a whetstone before you use.

Basically the blade already has enough sharpness without sharpening it, but
for professional use, traditionally and generally, Japanese Chefs have adjusted
its sharpness by themselves. Fine tuning by your own whetstone, its cutting
edge can be adjusted to the maximum, depending on what you usually cut soft or
hard stuff.


Handle : Horn of Buffalo and Natural wood（Japanese Magnolia）
**Color shade of Horn is basically in Black, but slightly subject to change to
the browny, due to natural product. We select proper horn, depending on the
Blade.


If you prefer to be sharpened by our craftsman, called “Honba-duke”, please
select this option. In this case, when you open the box, Maintenance oil
applies to the blade for storage. This oil is harmless to human body. Please
wash it by clear water and you can use it.


Natural wooden Saya cover(sheaths): Made of Japanese Magnolia Wood & Ebony
Saya Pin



Kitaro Ajioka established his own workshop in Sakai, Osaka Prefecture in 1913,
registered as Cooking Knives Manufacturing. The 2nd master, Masaharu Ajioka
took over his job in 1960. After that, his name and brand has been widely
spread with various Governmental, Prefectural and Municipal prizes in Japan.
Certified by the Minister of International Trade and Industry as a Traditional
Master Craftsman in 1985. His son, that is, current master, Tsukasa Ajioka
started working with him in 1988. Selected as “Contemporary Master Craftsman”
by the Minister of Labor in 1997.


We ship to worldwide, arranging e-Packet/Japan Post(Standard) and
EMS(expedited) or Courier(Fedex or DHL).



1.Import duties, taxes and charges are not included in the item price or
shipping charges.These charges are the buyer's responsibility.

2.Please check with your country's customs office to determine what these
additional costs will be prior to buying.

We DON'T accept any Return, due to such Custom Fees nor Domestic Handling
Charge, etc., occurred in your country.