Tadafusa SLD Ko Deba 105mm (4.1") HK-6

• Style: Ko Deba
• Length: 105mm (4.1")
• Blade Steel Type: SLD Steel and Soft Stainless Steel Clad
• Handle & Bolster Material: Carbonized Chestnuts with Metal ferrule.
• HRC: 60-62
• Bevel Angle Ratio: Single bevel (Right-Handed)
• Cover: Not included

The blade, made from Hitachi Metals' SLD steel, offers superior wear resistance and fine particle improvement. With 1.6% carbon, 13% chromium, 1% molybdenum, and 0.4% vanadium, it is classified as semi-stainless steel. This material balances durability and ease of sharpening, making it ideal for professional kitchens.

The handle is crafted from antibacterial carbonized wood, using Tadafusa’s patented technology. This material provides a comfortable grip and enhanced hygiene, perfect for kitchen use.

Sanjo, known as "a town of blacksmiths," is praised for its hardware production in Japan and beyond. Founded in 1948 in Sanjo City, Niigata Prefecture, Tadafusa boasts a rich heritage of craftsmanship and innovation.

The founder, Torasaburo Sone, began Tadafusa by making various knives, including sickles, short swords, and kitchen knives, using traditional forging techniques. Over time, he specialized in fishing and kitchen knives, as well as special knives for Soba.

Today, Tadayuki Sone, the third-generation president, upholds Sanjo's traditions while creating innovative products that reflect Tadafusa's commitment to quality and excellence.

The Japanese word 'Ko' means 'small' in English, and the Ko-Deba is a compact version of the Deba knife. It is perfect for filleting smaller fish such as horse mackerel and small sea bream.
The deba is a heavy knife for gutting and filleting fish and removing the scales of smaller fish. The sharpness and weight of its durable thick blade lets you glide the knife along fish bones to separate the fillets, as well as cut through fish heads, fish ribs, and even poultry. The deba is also used by Japanese chefs to chop fish and shrimp into a paste.