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.
|Handle type / wood||
Japanese / Magnolia
|Hardness (HRC scale)||61-62|
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.