Sakai Takayuki INOX Stainless Ko-Deba 120mm

Sakai Takayuki INOX Stainless Ko-Deba 120mmThe Sakai Takayuki INOX Stainless Ko Deba 120mm is a single bevel Japanese fish knife best fit for first timers, students, and professional chefs requiring a stainless steel blade for fish butchering. Produced by Aoki Hamono in Sakai, this knife features a 121mm edge length and weighs 146g, providing the necessary mass for processing smaller fish and poultry with fine bones. The Inox stainless steel construction offers resistance to rust and staining,

The blade measures 166mm at the edge with a 51mm heel height and double bevel geometry suited for slicing

Ginsan steel offers a balance of edge retention and ease of sharpening

171 mm  Blade Height at Heel

The octagonal ebony handle provides a tapered geometric grip profile suited to deliberate

while the 257 mm edge length suits precise raw fish preparation

SG2 powdered steel achieves HRC 62-64 hardness and offers excellent edge retention with uniform carbide distribution that enhances toughness

The Nigara SG2 Kurouchi Tsuchime Bunka 180mm is a double-bevel general-purpose knife best fit for professional chefs and first-time buyers seeking a pointier Santoku profile with SG2 powdered steel core

This double bevel gyuto features a 233mm edge length and weighs 200g

120 mm Weight 82 g Tip to Heel Length 123 mm Blade Height at Heel 40 mm Width of Spine Above Heel 3

this blade features a VG10 core clad in stainless damascus steel with an etched finish

Available now at Knives and Stones

The octagonal Black Chacate handle offers a fine texture and deep brown coloration that polishes to highlight subtle grain patterns