Vintage Sakai Soichi Deba Knife 160mm Carbon Steel 2143
Vintage Sakai Soichi Deba Knife 160mm Carbon Steel 2143
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Experience a traditional fish-preparation format with a vintage Soichi deba
This pre-owned deba is recorded as Sakai Soichi, pairing a 160mm carbon steel blade with a magnolia wood handle and single-bevel geometry. Its recorded format offers a specialist Japanese cutlery piece for collection or controlled fish preparation after individual assessment.
The Specs
- Recorded identification: Sakai Soichi; individual maker not independently authenticated
- Knife type: deba
- Steel recorded: carbon steel; exact grade not specified
- Blade length recorded: 160mm
- Overall length recorded: 280mm
- Weight recorded: 241g
- Bevel recorded: single bevel; handedness and edge angle not recorded
- Handle recorded: magnolia wood
- Construction previously listed: fully forged; manufacturing method not independently verified
- Origin recorded: Japan
- Condition: vintage, second-hand
- Original box: not included
- Production date: not established
Heritage & Use
The Sakai Soichi name is retained from the existing identification. It does not by itself establish a particular individual smith, hand-forging process or workshop history. Earlier claims of rarity, antique age, generations of service and superiority over modern knives have not been established for this blade. The deba format is associated with controlled whole-fish preparation, but it is not presented as a general-purpose bone chopper. Confirm handedness and assess blade integrity, edge condition and handle security before use.
Care & Maintenance
- Hand wash only; never use a dishwasher
- Dry immediately and avoid soaking the magnolia handle
- Remove active rust and apply a light coat of food-safe blade oil before extended storage
- Do not use a honing rod
- Confirm handedness and existing geometry before sharpening on suitable water stones
- Preserve the main bevel and existing back-face geometry; do not sharpen only one face indiscriminately or convert to a double bevel
- Consult a specialist sharpener if unfamiliar with single-bevel maintenance
- Avoid frozen food, impact work and twisting through bones
- Store clean and dry with the edge protected
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