Tadafusa Hocho Kobo HK-6 Deba 105mm

About the Shape - Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.
Knife Shape Deba
Blade Length 105mm
Steel Type
SLD Stainless Steel
Rockwell Hardness 60:62
Edge/Bevel Double (50/50)
Handle Oval Chestnut handle with welded bolster
Manufacturer Tadafusa
Knife Line Tadafusa Hocho Kobo

About Tadafusa: Sone-san has learned from the past—his grandfather, Torasaburo Sone-san, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well respected Sake distilleries and winter sports resorts. Unsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keep all of their production in Sanjo to help create employment opportunities locally. This extends not just to his generation, Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft. 
As president and head-blacksmith, Sone-san has a team of highly trained blacksmiths that can churn out affordable hand-forged blades without ever compromising on quality.

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