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. Once you use a deba you will ask yourself, why have I not owned one of these until now?

"Ko" means mini or small

Knife Specs:

• Steel: Aogami Super (Blue Carbon) Clad in Stainless
• HRC: 63~64
• Length: 110mm
• Height at heel: 39mm
• Spine thickness above heel: 3mm
• Weight: 100g
• Handle: Octagonal Rosewood W/Black Pakka 
• Edge/Bevel: 50/50
• Shape: Deba
• Finish: Kurouchi
• Blacksmith: Shosui Takeda
• Place of Origin: Niimi, Japan