Patriarch Okeya-san started his blacksmith shop years ago to produce kogatana blades, and that same small shop family now turns out kitchen knives like this one. Ko means small, and this ko-deba is a small, single bevel deba originally meant for preparing fish that does double duty as a general purpose tall petty. The knives are simple, but made with real attention to their main purpose: cutting.
The core is the ever popular Shirogami #2, or White #2, steel, hardened to a Rockwell rating of 60 and clad using the san mai method called awase, which covers the blade faces in a softer stainless steel while leaving the edge and spine exposed. The cladding is finished with an ornate tsuchime, or hammered, texture that looks good and also helps with food release. Being a carbon steel blade, it does need careful cleaning and drying after use. It comes with a typical ho wood D shaped handle and resin ferrule, the kind you would find in most kitchenware shops in Japan.
What Customers Are Saying: Owners single out this knife for mincing and other small cutting jobs, noting that the blade height keeps fingers comfortably clear of the board and the edge holds up well before needing a touch up. One reviewer flagged a microbevel on the factory edge that kept the out of box sharpness from being as impressive as expected, though everything else, fit, finish, and balance, drew praise. It is worth noting this is built for right handed use.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
The core is the ever popular Shirogami #2, or White #2, steel, hardened to a Rockwell rating of 60 and clad using the san mai method called awase, which covers the blade faces in a softer stainless steel while leaving the edge and spine exposed. The cladding is finished with an ornate tsuchime, or hammered, texture that looks good and also helps with food release. Being a carbon steel blade, it does need careful cleaning and drying after use. It comes with a typical ho wood D shaped handle and resin ferrule, the kind you would find in most kitchenware shops in Japan.
What Customers Are Saying: Owners single out this knife for mincing and other small cutting jobs, noting that the blade height keeps fingers comfortably clear of the board and the edge holds up well before needing a touch up. One reviewer flagged a microbevel on the factory edge that kept the out of box sharpness from being as impressive as expected, though everything else, fit, finish, and balance, drew praise. It is worth noting this is built for right handed use.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
- Brand: Okeya
- Blacksmith: Fujiwara-san
- Location: Miki City, Japan
- Construction: San Mai (Awase), Hammer Forged
- Edge Steel: Hitachi White #2 Steel
- Cladding: Stainless, Tsuchime Finish
- HRC: 60
- Edge Grind: Single Bevel (See Choil Photo)
- Handle: Ho Wood, D-Shaped
- Ferrule: Black Plastic
- Weight: 2.9 oz (82 g)
- Blade Length: 109 mm
- Total Length: 232 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 39 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
For the small thingsPosted By: David Leavell - verified customer
35 people found this review helpful
This is the best knife for mincing and cutting small food, the edge will last a long time before it need a touch up and the depth is perfect to keep your hands from touching the cutting board. Keep in mine that this little guy is meant for right hand use, if you enjoy good kitchen tools then I recommend that you buy it.
35 people found this review helpful
This is the best knife for mincing and cutting small food, the edge will last a long time before it need a touch up and the depth is perfect to keep your hands from touching the cutting board. Keep in mine that this little guy is meant for right hand use, if you enjoy good kitchen tools then I recommend that you buy it.
sweet!Posted By: Max S - verified customer
27 people found this review helpful
Always wanted a Deba... also always wanted a single bevel knife. The handle is very standard, stickers came off easily without leaving a residue. Currently doing a CA glue finish as I do with all my knives on the ho wood handles. The only complaint I have is: The knife was not only sharpened on a grinder, it has a microbevel! The out of the box edge is not too impressive. The good: VERY small! I want to carry it like a fixed blade knife. Good balance. The finish looks fantastic, and the knife really has no blemishes. Cuts through things very nicely, can't wait to see how the heat treat responds to stones. even though I have not done too much with it yet, I would recommend it! Seems like a cool knife to take out fishing with you! Buy it! 5 starts if the factory edge didnt have a micro bevel.
27 people found this review helpful
Always wanted a Deba... also always wanted a single bevel knife. The handle is very standard, stickers came off easily without leaving a residue. Currently doing a CA glue finish as I do with all my knives on the ho wood handles. The only complaint I have is: The knife was not only sharpened on a grinder, it has a microbevel! The out of the box edge is not too impressive. The good: VERY small! I want to carry it like a fixed blade knife. Good balance. The finish looks fantastic, and the knife really has no blemishes. Cuts through things very nicely, can't wait to see how the heat treat responds to stones. even though I have not done too much with it yet, I would recommend it! Seems like a cool knife to take out fishing with you! Buy it! 5 starts if the factory edge didnt have a micro bevel.
