This double bevel deba is hand-made and hammer forged by Tabata Hamono on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - an island best remembered as the place where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
Unlike the traditional single bevel deba found elsewhere in the catalog, this version uses a double bevel grind with a right-side bias, making it more approachable for cooks who have not developed single bevel sharpening technique while still delivering the heft and stout spine a deba is built around. The Blue #2 carbon steel core is wrapped in stainless cladding for easier maintenance, finished with a kasumi polish. At 185mm blade length and a substantial 8mm spine at the heel, this larger deba has the strength to process bigger fish and cuts of poultry with confidence. The oak octagonal handle with black painted ferrule completes the package.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Unlike the traditional single bevel deba found elsewhere in the catalog, this version uses a double bevel grind with a right-side bias, making it more approachable for cooks who have not developed single bevel sharpening technique while still delivering the heft and stout spine a deba is built around. The Blue #2 carbon steel core is wrapped in stainless cladding for easier maintenance, finished with a kasumi polish. At 185mm blade length and a substantial 8mm spine at the heel, this larger deba has the strength to process bigger fish and cuts of poultry with confidence. The oak octagonal handle with black painted ferrule completes the package.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
- Blacksmith: Tabata Hamono
- Brand Name: Tanegashima
- Construction: San Mai, Hammer Forged
- Location: Tanegashima, Japan
- Edge Steel: Blue #2 (Aogami #2)
- HRC: 62
- Cladding: Stainless Clad
- Edge Grind: Double Bevel, Right Bias (See Choil Photo)
- Finish: Kasumi
- Handle: Oak Octagonal with Black Painted Ferrule
- Weight: 12.7 oz (362 g)
- Blade Length: 185 mm
- Total Length: 335 mm
- Spine Thickness at Heel: 8 mm
- Blade Height: 55 mm
