Ikenami Hamono left-handed Deba 180mm

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 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 competence with longer knives. 

The 180mm Ikenami Hamono kataha deba is a large deba suitable for big fish, a pro-grade tool that's 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 and easier to sharpen.