How could you not want one of these charming blades? Just one look and it was love at first sight for us. We have a thing for fun and functional knives that scream personality, and the Okeya Ginsan Ko Deba
ranks right up there with the best of them.
In true deba
fashion, the blade is a single-sided grind made specifically for parting out fish. Deba knives are one of the three traditional blades used in Japanese professional kitchens, along with the yanagiba
The construction is a hammer forged san-mai style cladding of Ginsan steel hagane with a soft stainless steel jigane. The cladding then receives a really great looking pebble finish. Talk about character! The simple oval ho wood handle mates perfectly with the blade and allows the knife to be sold at a super low price.
Ginsan steel is a great alloy for knives, given its highly stainless and tough overall characteristics. It is also known as Silver 3, and is used in many high end knife lines including Suisin, Sukenari, and Konosuke. Itís amazing that the artisans at Okeya can come up with a knife using such high end materials, great looks, and grinds at such a bargain price. We love it, and think you will too.
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan
Type: Ko Deba
Edge Length: 105mm
Grind: Traditional Single Bevel (See Photo)