Takeshi Saji Ginsan #3 Deba 105mm with Deer Antler Handle

From the maker

Overview

The Takeshi Saji Ginsan #3 Deba 105mm with Deer Antler Handle is a compact Japanese ko-deba, also known as an ajikiri, designed for detailed small fish preparation. Handcrafted by master blacksmith Takeshi Saji of Echizen, Japan, this knife combines practical stainless performance with a rustic natural deer antler handle, giving each piece its own unique character.

Ginsan #3, also called Gingami No.3 or Silver #3, is a stainless Japanese steel known for taking a clean, sharp edge while being easier to maintain than reactive carbon steel. This makes it a smart choice for cooks who want traditional Japanese cutting performance without the same level of rust concern. At 105mm, this deba is ideal for cleaning, filleting, trimming, and butterflying small fish such as mackerel, trout, sardines, and other smaller catch.

The single bevel grind is made for controlled, precise fish work. Unlike a general-purpose gyuto or petty knife, a deba has a thicker, stronger blade profile suited for working around fish bones and heads. This compact size gives excellent control in the hand, making it especially useful for home cooks, anglers, sushi prep, and anyone who regularly works with smaller whole fish.

The natural deer antler handle is one of the defining details of this knife. Each handle varies in tone, texture, and shape, so no two knives are exactly alike. Saji-san is well known for bold, expressive handle choices, and this model captures that signature style while remaining practical for serious kitchen use.

Common Questions

Q: What is a 105mm deba used for?

A: A 105mm deba, often called a ko-deba or ajikiri, is mainly used for small fish. It is excellent for trimming, filleting, butterflying, and working close to bones where a larger deba would feel oversized.

Q: Is this Takeshi Saji Ginsan Deba suitable for home cooks?

A: Yes. This is a great choice for home cooks who prepare small whole fish and want a traditional Japanese knife with easier maintenance. The short blade is manageable, the stainless Ginsan #3 steel is practical, and the single bevel edge offers excellent control once you learn the technique.

Q: Is this knife single bevel?

A: Yes. This is a traditional single bevel Japanese deba. It is intended for right-handed users unless specifically stated otherwise. Single bevel knives excel at precise fish work, but they do require different sharpening and cutting technique than double bevel Western-style knives.

Q: How should I care for this knife?

A: Hand wash only, dry immediately after use, and never put it in the dishwasher. Avoid frozen foods, hard bones, lobster shells, and twisting through dense material. For edge maintenance between sharpening sessions, use light stropping with the Tokushu Knife Premium XL Buffalo Leather Strop. For long-term protection, a thin coat of 100% Pure Tsubaki Japanese Knife Maintenance Oil can be used after drying the knife.