Ikeuchi Ko-Deba Hammered Finish 105mm (4.1")
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.
Original: $93.71
-65%$93.71
$32.80More Images
Ikeuchi Ko-Deba Hammered Finish 105mm (4.1")
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.
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Description
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.
