Ko-Deba Hammered Finish 105mm (4.1")
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Japanese word 'Ko" means 'small' or 'short', so yes, you guessed it, this is a small deba!
Ko-Deba Hammered Finish is a small, single bevel deba (right-handed users only!), primarily intended for filleting smaller fish, but it also performs well at smaller kitchen tasks, like mincing herbs or cleaning and preparing vegetables.
This Ko-Deba is made of White steel #2 (Shirogami) with visible traces of hammer and the kuro-uchi protective patina (black part on top of the blade). The blade is forged to a hardness of 61-62 HRC. It is intended for experienced knife owners who know how to handle and take care of knives made of White steel #2, which will develop some patina due to the high amount of carbon (C) in their chemical structure.
The handle is made of Magnolia wood with a plastic ferrule.
|Steel type:||Shirogami#2 White|
|Hardness (HRC scale):||61-62|
|Overall length:||230mm (9.1")|
|Blade length:||105mm (4.1")|
|Spine thickness:||3.0mm (0.12")|
|Weight:||85g (3 oz)|
|Handle length:||115mm (4.5")|
|Handle type / wood:||Japanese / Magnolia|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.