On All Domestic Orders Over $100
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Ebuchi Knives
- Enjin Knives
- Fujiwara Knives
- Japanese Garden Tools
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Hinokuni Knives
- Ishikawa Knives
- Itto-Ryu Knives
- Jikko Knives
- Kajiwara Knives
- Katsuyasu Kamo
- Kamo Knives
- Kanehide Knives
- Kato Uchihamono
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Yoshimi Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kiwami Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- Kuwabara Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Mikisyo Hamono
- Minamoto Knives
- Misuzu Knives
- Moritaka Knives
- Murata Knives
- Muneyoshi Knives
- Nigara Knives
- Nishida Knives
- Ogata Knives
- Masanobu Okada
- Okeya Knives
- Richmond Knives
- Red Rock Tools
- Saji Knives
- Sakai Knives
- Sakoda Knives
- Shibamasa Knives
- Shibata Knives
- Sukenari Knives
- Tabata Hamono
- Tachikaze Knives
- Tadokoro Knives
- Takamura Knives
- Takayuki Knives
- Takeda Knives
- Knife Types
Knife Types
- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Japanese Garden Tools
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
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.
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 note 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.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Product Review, June 20, 2013Posted 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 .
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 .
Product Review, May 1, 2011Posted 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!
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!
Product Review, April 17, 2011Posted 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!
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!
Product Review, July 15, 2010 Product Review, September 28, 2009Posted 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.
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.
