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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 professional users 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 blade lengths at 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 kataha deba is a large knife capable of finely dissecting fish of pretty much any size.
| Right-handed price: | Compare here |
| Blade steel: | YSS Shirogami #1 | nantetsu |
| Bevel: | Kataha single bevel |
| Blade construction: | Ni-mai awase |
| Handle: | Sandalwood |
| Ferrule: | Water buffalo horn |
| Blade length: | 210mm |
| Blade height: | 61mm |
| Blade spine: | 9mm |
| Handle length: | 146mm |
| Handle thickness: | 31x26mm |
| Weight in hand: | 493g |
Product Reviews
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The best Deba a left-handed person can ask for
Posted by Diego R. on 1st Oct 2023
I've wanted to get a Deba for a really long time, but unfortunately for us lefties it's very difficult to find something that doesn't seem like an unnecessary mark-up on otherwise acceptable quality knives.
The production time, while being long, is absolutely worth it. The knife is frankly stunning, and it cuts through every size of fish like butter.
It came with a great edge right out of the box and with a stropping it really made easy work of filleting and removing ribcages from rainbow trout and breaking down halibut.
The handle is solid and the oval shape makes for a very comfortable grip.
I look forward to getting more knives from Ikenami Hamono.
