Tadafusa Hocho Kobo Deba 150mm - The Cook's Edge
Tadafusa Hocho Kobo Deba 150mm - The Cook's Edge
Tadafusa Hocho Kobo Deba 150mm - The Cook's Edge
Tadafusa Hocho Kobo Deba 150mm - The Cook's Edge
Tadafusa Hocho Kobo Deba 150mm - The Cook's Edge
Tadafusa Hocho Kobo Deba 150mm - The Cook's Edge
Tadafusa Hocho Kobo Deba 150mm - The Cook's Edge
Tadafusa Hocho Kobo Deba 150mm - The Cook's Edge

Tadafusa Hocho Kobo Deba 150mm

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Deba: This would be the first knife a sushi chef would reach for at the start of each day. Traditionally the deba is a single bevel knife, designed specifically for fish butchery. It is also quite adept to other butcher jobs as well, try breaking down some chickens when you first get it, you’ll thank me. Deba translates to “short fat tooth” which resembles a shark’s tooth….pretty rad I’d say! Once you use a deba you will ask yourself, why have I not owned one of these until now?

  • Steel: SLD Semi Stainless
  • HRC: 60:62
  • Length: 150mm
  • Height at heel: 51mm
  • Spine thickness above heel: 4mm
  • Weight: 185g
  • Handle: Charcoal Rubbed Chestnut w/steel Bolster
  • Edge/Bevel: Single
  • Shape: Deba
  • Finish: Migaki
  • Blacksmith: Tadafusa Hamono
  • Place of Origin: Sanjo, Niigata