Left-Handed Deba Knife by Kai — Sekimagoroku

A left-handed deba knife from Kai's Sekimagoroku line — made in Seki, Japan's knife-making capital.

Sekimagoroku — a name with 500 years behind it

Kai is one of Japan's most recognized knife makers, founded in Seki in 1908 — Japan's knife-making capital, with a blade-making history stretching back over 800 years. Their flagship series, Sekimagoroku, is named after Magoroku Kanemoto, a legendary swordsmith who worked in Seki over 500 years ago. The line brings that heritage into everyday kitchen use. This deba knife is ground specifically for left-handed use — not adapted, built that way from the start.

What is a deba knife?

The deba is the traditional Japanese knife for breaking down whole fish. The thick spine and heavy blade handle bone cleanly; the tip is precise enough for filleting. Blade length is 150mm — practical for home use, and capable enough for medium-sized fish like trout or walleye.

Left-handed points

A deba is a single-bevel knife: one side is ground to form the edge, the other is flat. That geometry is what makes it cut cleanly through fish bones and skin — and it only works correctly in one hand. Standard deba knives are ground for the right hand. This one is ground the opposite way, for the left.

Stainless steel — easy to maintain

The blade is stainless steel, which means low maintenance: wash it, dry it, done. The handle is natural wood.

Specifications

• Blade: Molybdenum vanadium stainless steel
• Bolster: Nylon
• Handle: Natural wood
• Blade length: 150mm
• Made in Japan
• Not dishwasher safe

Shipping note

Ships from Japan. Please allow 2–3 weeks for delivery.

Due to import restrictions, this product cannot be shipped to the United Kingdom, Denmark, Australia, New Zealand, Canada, or Sweden. Shipping to the United States may be subject to local state regulations.