Ikenami Hamono Kataha Deba 210mm
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 (single-bevel) deba knives in the Ikenami Hamono range, with blades of 13cm, 15cm, 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 expertise with longer knives. The 210mm Ikenami Hamono deba is a large knife capable of finely dissecting fish of pretty much any size. We're guessing if you're considering this deba then you know what you're doing, so we'll leave it at that.
|Blade steel:||YSS Shirogami #1 | nantetsu|
|Bevel:||Kataha single bevel|
|Blade construction:||Ni-mai awase|
|Handle:||Shitan (Red Sandalwood/Rosewood)|
|Ferrule:||Water buffalo horn|
|Weight in hand:||493g
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