Ikenami Hamono left-handed Deba 150mm

The deba is a knife that a Japanese chef will spend years of training to master. With that training comes the speed and accuracy - and minimal wasteage - required in a busy work environment. Flesh left on the bone is money down the drain and these blades will be in contact with bone all day. 

Even for those lefties with a more leisurely approach the 150mm Ikenami Hamono kataha deba is a great tool. We think this size hits a sweet spot for practicality. The heel of the knife is used for cleaving through bone, the pointy end for precise filleting, the bit between for slicing.

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. There are four kataha deba knives in the Ikenami Hamono range, with blades of 13cm, 15cm, 18cm and 21cm.

Ikenami Hamono also product a black-forged double-bevel deba at this length. It's similar in terms of weight and overall length but an easier proposition when it comes to sharpening.