Sha Ra Ku Mono Deba, 130 mm (5.1")

The second masterpiece by visionary industrial designer Komin Yamada, Sha Ra Ku Mono’s seamless construction, elegant contours, and standout design have earned it a place in our carefully curated collection for over twenty years. Unlike Global knives, Yamada’s previous creation, Sha Ra Ku Mono features hollow handles that give it a delicate balance evocative of traditional wood-handled Japanese knives.

Sha Ra Ku Mono is produced by Tojiro in Tsubame, Japan and distributed exclusively by Seattle Cutlery.

Function

The Sha Ra Ku Mono deba is a modern take on the traditional deba bōchō (出刃包丁), which is used for fish butchery. Unlike traditional debas, which are beveled only on one side, the Sha Ra Ku Mono deba features a double bevel edge for easier control. Its thick, heavy blade and relatively obtuse bevel make it perfect for beheading and chopping through small bones without damage, but it can also be used for cleaning and filleting.

The deba is available in two lengths, 170 mm (6.7") and 130 mm (5.1"). The ideal size depends mostly on the size of the fish—as a rule of thumb, the knife should be at least as long as the fish it's used on. Smaller knives, however, are more agile.

Form

Sha Ra Ku Mono blades are forged from molybdenum-vanadium alloy stainless steel, which finely balances edge retention, toughness, and corrosion resistance. This alloy is softer than the VG-10 steel used in other Tojiro knives but harder than European knife steels and is comparatively easy to sharpen.

The handle is made from hollow 18/8 stainless steel, crafted with the blade as a single piece. Much like a traditional wooden wa handle, its light weight keeps the knife's balance farther forward than on European knives. The ergonomic shape allows it to be gripped either by the handle or with a more versatile pinch grip.