Ko-Deba Echizen fish knife

Product description

This compact Japanese Ko-deba knife was handmade in Echizen , Fukui Prefecture, an area known for its traditional knife making (Echizen Uchihamono) . The Ko-deba, sometimes referred to as an "aji-hōchō", is specifically designed for filleting smaller fish such as mackerel.

The blade made of high-quality Shironi carbon steel (Shirogami No. 2 from Hitachi Yasugi Steel) provides excellent sharpness and cutting precision. The short blade and low weight make this knife ideal not only for the kitchen, but also for outdoor use when fishing or camping.

Specifications

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

Materials

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

Blade features

• Shape : Ko-deba – specialized knife for filleting smaller fish
• Surface treatment: Traditional hand processing
• Blade : Single-sided grinding (may vary depending on the specific piece)
• Hardness : Approx. HRC 60

Main advantages

• Special shape for easy processing of small fish
• Short and lightweight design – ideal for outdoor use
• Blade made of high-quality carbon steel - extremely sharp and easy to resharpen

• Traditional production in the Echizen area – a guarantee of quality and craftsmanship

Sharpness & maintenance

• The carbon steel blade is very sharp but requires regular care to prevent rust. We recommend regular sharpening on a water stone.
• Always rinse, dry and store in a dry place after use. You can protect the blade from rust by lightly applying oil.

Important information

• Not suitable for dishwasher or dryer
• Carbon steel acquires a patina over time – this is a natural process and part of the knife's character.
• Each piece is an original – it may vary slightly in dimensions or surface finish.