Ko-Deba Echizen fish knife

Product description

This compact Japanese Ko-deba knife was handmade in the city of Echizen in Fukui Prefecture , an area with over 700 years of knifemaking tradition known as Echizen Uchihamono. The Ko-deba, sometimes referred to as an aji-hōchō , is a specialized knife designed primarily for filleting smaller fish such as mackerel, sardines or trout.

The blade is made of Shironi (Shirogami No. 2) carbon steel from Hitachi Yasugi Steel, which is valued for its very fine edge, high sharpness and exceptionally easy sharpening. The shorter blade length and balanced design allow for very precise cut control, both in the kitchen and when used outdoors - for example when fishing or camping.

The more robust blade geometry provides sufficient stability when working with the bones of smaller fish, while the sharp edge allows for clean and smooth cuts in one stroke. The knife's low weight makes it easy to work with without unnecessary fatigue.

The magnolia wood handle is light, comfortable to hold and traditionally used in Japanese work knives. It is suitable for longer work and is easy to maintain.

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Knife category

This knife belongs to the category of standard Japanese knives , which are available for a long time and intended for regular use. It is not a limited edition or a one-off piece, but a traditional working tool.

Knife type: Ko-deba (small Deba, knife for smaller fish)
Country of origin: Made in Japan

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Knife specifications

Total length: approx. 210 mm
Blade length: approx. 95 mm
Blade thickness: approx. 3 mm (approximate)
Weight: approx. 130 g (approximate)

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Materials used

Blade: Shironi / Shirogami No. 2 (carbon steel from Hitachi Yasugi Steel)
Handle: magnolia wood

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Blade features

The Ko-deba is optimized for precise filleting of smaller fish.
The shorter blade provides excellent control for detailed work.
Shirogami No. 2 allows for a very sharp edge and easy resharpening.

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Recommendations for new knives

To achieve maximum sharpness, we recommend gently sharpening the knife on a water stone before first use.
We will be happy to provide you with sharpening and basic blade geometry adjustment - or we can recommend suitable sharpening stones depending on the method of use.

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Knife maintenance recommendations

After each use, rinse the knife immediately, dry thoroughly and store in a dry place.
For longer storage, we recommend lightly treating the blade with protective oil to prevent corrosion.

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Warning – carbon steel knives

Carbon steel is not stainless and can react with moisture and acids during use.
The blade may darken over time and develop a patina - this is a natural process that does not negatively affect the functionality or sharpness of the knife.
The formation of a patina is a normal part of using traditional Japanese knives.

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Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and aggressive chemicals can damage the blade and handle.
The knife is not intended for cutting frozen foods, large fish bones or extremely hard ingredients.
A one-sided cut (if present) requires proper cutting technique.