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  • Ikenami Hamono | Kataha deba-bocho | 180mm・7.1" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 180mm・7.1" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 180mm・7.1" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 180mm・7.1" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 180mm・7.1" | Knife Japan

Ikenami Hamono Kataha Deba 180mm

$275.00
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Product Description

Ikenami Hamono is based on Tanegashima island off southern Kyushu in far west Japan, surrounded by deep sea. Their knives have a loyal following of industry professionals the length of the country - fisherfolk, processors and chefs - buyers who know their knives. 

Tanegashima knives are referred to as tanebocho and they are widely known for their high quality. There are four kataha deba knives in the Ikenami Hamono range, with blades of 13cm15cm, 18cm and 21cm.

The deba is a knife that a Japanese chef will spend years of training to master. With that training comes the speed and accuracy required in a busy work environment and competence with longer knives. The 180mm Ikenami Hamono kataha deba is a large knife for big fish, manageable without formal training but a little demanding in terms of use and sharpening.

For those of us with fewer hours on fish Ikenami Hamono also produce a black-forged ryōba deba at this length. It's easier to use, easier to sharpen and easier on the pocket.

Blade steel: YSS Shirogami #1 | nantetsu
Bevel: Kataha single bevel
Blade construction: Ni-mai awase
Left-handed available: Yes
Handle: Shitan (Rosewood)
Ferrule: Suigyu (Water buffalo horn)
Blade length: 180mm
Blade width: 55mm
Blade spine: 9mm
Handle length: 146mm
Handle thickness: 31x26mm
Weight in hand: 373g

 

Ikenami Hamono, Tanegashima Island

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