Kotobuki Kagetsuna Ko-deba Japanese Kitchen Knife
Sword making history in Japan dates back over 1,000 years, when master swordsmiths practiced their craft making weapons for warriors. Modern Japanese kitchen knives are a descendant of these renowned swords, as evidenced in the details, ideals, and spirit that have been passed down through generations that go into each tool. This particular knife has a ko-deba shape. It is the tool of choice when filleting a small, whole fish. The thick spine and one-sided beveled edge make it easy to process a whole fish, from removing the head and cutting through bones, to slicing fillets. Stainless steel.
- Stainless steel
- 4-1/8 inch blade length
- Ko-Deba is a Japanese specialty shape for processing small, whole fish
- Wood handle
- Traditional Japanese craftsmanship
