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Takeda Classic Deba Bocho 180mm
Takeda Classic Deba Bocho 180mm Takeda Classic Deba Bocho 180mmTakeda Classic Deba Bocho 180mm
Takeda Classic Deba Bocho 180mm Takeda Classic Deba Bocho 180mmTakeda Classic Deba Bocho 180mm

Takeda Classic Deba Bocho 180mm

Item #: Takeda-Classic-Deba-180mm-L

Average Customer Rating:
(5 out of 5 based on 5 reviews)

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Our Price: $330.00
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The Deba Bocho is a very tough and relatively thick prep knife used for processing all types of meat, frozen produce, fresh or frozen chicken and the like. The Deba Bocho is used as a small cleaver by many sushi chefs who employ the knife to chop off fish heads and tails. The blade is made thicker for maximum toughness, yet the finely ground edge of the core Aogami Super steel is razor sharp right out of the box! The steel and heat treatment are excellent. A rustic and protective cladding of softer iron adds to the beauty and strength of the hand forged san-mai constructed blade.
Grind lines are perfectly even and well defined. The steel has a Rockwell hardness of 61-62 HRC which is about average for AS Aogami Super but slightly lower than other Japanese blades. The addition of Vanadium and Tungsten to the steel dictate this lower rating as they infuse the metal with a more brittle nature and thus the need for a slightly softer HRC rating.
This is a specialty blade and as such will not be a super all rounder like a Gyuto. But when you need to undertake those specific kitchen cutting and prep tasks it will be ready to tackle the job with a dexterity and sure handedness that few other knives can equal.

Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.

Customer Reviews

Product Reviews

5  Product Review, June 20, 2013
Posted By: Terry monk - verified customer

Used on a fishing trip to cut whole fish up for bait. Worked like magic to make bait for catfish. Sounds strange, but it was amazing to use. Sharp after major usage and many 20 to 28 pound channel cats. Felt like a truly lucky fisherman to have such great equipment .

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5  Product Review, May 1, 2011
Posted By: Joe S. - verified customer

This is an update on my last review. I finally got the chance to try this knife out on 3 big fish, and its amazing how easy cleaning fish is with this knife. I cleaned all 3 6pound+ fish in less time than it used to take me to clean 1 with my Henckels set. This cut the head off a 10lb Tautog like it was made of butter. I didn't even need a fillet knife (I probably will for smaller fish though). And the best part is the edge was just as sharp and pristine after I was done than when I started. Worth every penny. Thanks!

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5  Product Review, April 17, 2011
Posted By: Joe S. - verified customer

I have never seen such a stout knife so sharp. The spine is about 1/4-3/8 thick at handle. There is no western equivalent of this knife! This is a must for your kitchen, it will make easy work of fish or chicken, or for that matter, anything!! Get yourself a Japanese sharpening stone and you won't believe how easy you get a surgical edge on this thing!

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4  Product Review, July 15, 2010
Posted By: Dave - verified customer

This may become my favorite knife. I can't really attest to the edge holding ability as yet, but it sharpens up nicely, feels great in the hand, is well shaped and looks durable as all get out.

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5  Product Review, September 28, 2009
Posted By: Robert - verified customer

Mioroshi deba by Takeda. I was trying to figure out if the gyuto was thinner and at under 3mm I think it is. I was surprised at the edge on this knife. It came very sharp, I used it quite a bit and didn't notice the tell tale wear I see on some hand made blue steel knives. There were no little chips in the edge like I have found before in my Fujiwara Terayasu and a Shigefusa knives. In other words it held up really well. Two cases of butternut squash as a warm up. So I can definitely testify to Takeda being special.

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