• Tadafusa Hocho Kobo HK-5 Deba 150mm from Tadafusa
  • Tadafusa Hocho Kobo HK-5 Deba 150mm from Tadafusa
  • Tadafusa Hocho Kobo HK-5 Deba 150mm from Tadafusa
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Tadafusa Hocho Kobo HK-5 Deba 150mm

Tadafusa Hocho Kobo HK-5 Deba 150mm

$310.00 CAD
$310.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Excellent choix pour une première étape loin du tout acier inoxydable. Le SLD peut se patiner avec le temps, mais maintenez-le propre et sec et vous êtes prêt ! Un merveilleux hybride du style occidental et japonais.

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À propos de la forme - Deba signifie "courte dent grasse" et cela décrit la forme du couteau. C'est le premier couteau qu'un chef sushi utiliserait pour préparer du poisson. Il est utilisé pour fileter le poisson et découper la viande désossée. Le Deba est une lame japonaise traditionnelle qui n'est affûtée que d'un côté. C'est ce qu'on appelle le "biseau simple". Ne laissez pas la forme et le poids d'un Deba vous tromper ; ils sont agiles et précis. Choisissez la longueur de votre Deba en fonction de la taille des poissons que vous dépecerez le plus souvent.

À propos de Tadafusa Hocho Kobo - Les couteaux Tadafusa sont fabriqués dans la ville de Sanjo, qui fait partie de la préfecture de Niigata. Non seulement connu comme un centre traditionnel pour le forgeage d'outils et de couteaux, mais aussi pour le meilleur saké que le Japon a à offrir. Super alcool ET couteaux ? Allons-y! Le noyau de la lame est fabriqué à partir d'un acier SLD dur mais est recouvert d'acier inoxydable plus doux. L'acier inoxydable plus doux agit comme un coussin et protège l'acier plus dur.
Ces couteaux Tadafusa ont été développés par Fumie Shibata, une designer industrielle féminine qui a recherché la contribution du point de vue féminin. Ils sont dotés d'une soie effilée pour un excellent équilibre, le manche est en bois de châtaignier semi-charbon, ce qui le rend très hygiénique et résistant à la corrosion, et non, ils ne sont pas réservés aux femmes.

Shape Deba
Maintenance Level
Blade Length 150 mm |
Blade Height 47,2 mm
Thickness 4,1 mm
Weight 187 g
Steel Type SLD Semi-Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Biseau simple - Biais droit
Handle Manche occidental - Châtaignier Renfort en métal
Knife Line Tadafusa Hocho Kobo
Brand Tadafusa
Made in Tsubame-Sanjo, Niigata, Japon

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: TAH150DE

Expédition et retours

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Overall rating: 4.875 / 5 from 8 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["value","knife","deba","fish"].

Review highlights

Reviews

Great knife for professional use.

"In a professional setting, this deba is a top performer. I use it on a daily basis for service and prep all the freaking time! It has seen a month of heavy usage fileting a dozen + of branzino every day and slicing dozens of steaks and ribeyes during service without an issue. The SS steel is quite stain-resistant, the hardness good enough and it sharpens quite easily once one gets the hang of it. Edge retention is very good, needing to get to the stone just a couple of times a week. I just love it! Definitely recommended."

— Pat (5/5)

First Deba

"This is my first Deba and really my first Japanese knife. I had an opportunity to use it for the first time a week ago as I caught a nice 12 pound White Spring and filleted it with my Deba and it was definitely a different experience versus using a western style fillet knife. Can’t go wrong with the price as well, not the most expensive knife but the quality is good and the edge geometry is perfect. Staff at Knifewear Vancouver was very helpful especially for someone new to Japanese knives."

— Michael L. (5/5)

Once you get the hang of it!

"First single bevel I’ve ever owned. I took some getting used to, but once you do it’s amazing. I actually use it for filleting fish, and it’s the best I’ve ever had!"

— Ahmed A. (5/5)

Very good deba

"This new style deba is really fun to use & works well. I use it mainly for mackerels & similar type fish when I don’t necessarily need a full weight deba. This is very much like a ko deba -ajikiri deba in nature but with a little extra size being a 150mm. SLD steel makes this an excellent buy."

— David N. (5/5)

Response

"Ordered a chefs knife from Knifewear after seeing my sons knives. My order was filled quickly and I received the knife within 3 days which was amazing since I live in Colorado. Typically anything I order from Canada takes 10 to 14 days. Beautiful knife and awesome service Kifewear. Thanks!"

— Larry A. (5/5)

Amazing deba

"Amazing knife with stylish packaging! I would highly recommended to everyone who wants deba."

— Danny K. (5/5)

Great value

"I was a little worried I would be getting an inferior product because the low price. I haven't had the chance to use it to filet fish yet, but the knife feels good in the hand and balanced. On the paper test, it is reasonably sharp. I am excited to try it out."

— Nicolas T. (4/5)

great deba!

"the value on this knife is great. it comes crazy sharp, its easy to sharpen, also its beautiful. great knife"

— Dmetro S. (5/5)

Q&A

Are the thickness & weights of Tadafusa debas -both lengths - similar to The majority of traditional carbon ones? Or are these on the thinner, lighter side? Just trying to get an idea how these would compare to my carbon ones I’m replacing for work. Any insight would be helpful. Thank you.
Hey there! The Tadafusa debas are definitely thinner and lighter than traditional debas, but they're still great to work with. For comparison, the large one is only 3mm wide. If there's anything else we can help with, shoot us an email at hell@knifewear.com!

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