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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.

Specifications:

Blade shape:	Deba
Steel type:	Shirogami#2 White
Hardness (HRC scale):	61-62
Overall length:	230mm (9.1")
Blade length:	105mm (4.1")
Blade height:	39mm (1.5")
Spine thickness:	3.0mm (0.12")
Weight:	85g (3 oz)
Handle length:	115mm (4.5")
Handle type / wood:	Japanese / Magnolia
Blacksmith:	Ikeuchi Hamono

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.

Ikeuchi Hamono