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  • Ikenami Hamono | Kataha deba-bocho | 210mm・8¼" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 210mm・8¼" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 210mm・8¼" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 210mm・8¼" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 210mm・8¼" | Knife Japan
  • Ikenami Hamono | Kataha deba-bocho | 210mm・8¼" | Knife Japan

Ikenami Hamono Kataha Deba 210mm

$385.00
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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 (single-bevel) deba knives in the Ikenami Hamono range, with blades of 13cm15cm18cm 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
Left-handed available: Yes
Handle: Shitan (Red Sandalwood/Rosewood)
Ferrule: Water buffalo horn
Blade length: 210mm
Blade width: 61mm
Blade spine: 9mm
Handle length: 146mm
Handle thickness: 31x26mm
Weight in hand: 493g



Ikenami Hamono, Tanegashima Island

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