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Sakai Kikumori is one of the high-class brands for professional use in Japan. The Shiroko (White Paper No.2) Steel Knife is made of Hitachi's High Carbon Steel, which delivers extreme sharpness, very good edge holding, and high working hardness. The blade is particularly suitable for the gentle preparation of foods, though it requires care to prevent rust.
Deba knives are designed for cutting fish and light mincing. The thick, wide blade can chop thin bones and is well-suited for filleting. The Western Deba (Yo-Deba) is double-edged with a heavier, more durable edge for fish, chicken, and shellfish.