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  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan
  • Kuwahara Kaji Kobo | Double-bevel deba-bocho | 120mm・4¾" | Knife Japan

Kuwahara Kaji Kobo・Ippon Ko-deba 120mm・Kurouchi stainless

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Product Description

Japanese knife makers are fond of saying you don't cut with the handle, but if you could then this would be the one you'd want. It's... sharp. Hiba is a lovely durable timber, not heavy, it feels substantial and grippy but what's really striking is the beautifully executed branding of the kanji characters for 'Nagasaki hocho Gunkanjima' - we've never seen looking quite so perfect and consistent. Very nicely done.

But they're right, you don't cut with the handle. We're here for the feel of the steel, a mid-weight stainless blade that's light, low maintenance, short and versatile. And black forged! Superfluous on stainless maybe but a handsome look. A kurouchi finish on stainless steel is always very consistent and pleasing to the eye.

Kayaki-cho knives are known as being 'nebari-zuyoi', a term that is sometimes translated as 'tenacious'. Persistent, perhaps. The sense of the word is a quality of malleability and stickiness, applied to high-grade cutlery steel it describes a robust, chip-resistant cutting edge.

Sharp, rust resistant, beautiful. Versatile. With an overall impression of comparative lightness for a deba of this length.

A note on branding. Ippon is used in martial arts to indicate the successful execution of a technique and an effective result with the win. It carries the sense of a single stroke - one-pass cutting is something we like - think of your next bout with chicken skins. Ippon ('一本') is also how you can count knives in the Japanese language: ippon, one knife. The One.

Blade steel: Yasugihagane | stainless
Bevel: Ryōba double bevel
Blade construction: Sanmai tri-layer
Left-handed available: Handle and blade suit both hands
Handle: Hiba (Thujopsis)
Ferrule: Plastic
Blade length: 120mm
Overall Length: 255mm
Blade height: 42mm
Blade spine: 5mm
Handle length: 122mm
Handle width: 26x21mm
Weight in hand: 101g
Please note this is a hand-forged, hand-sharpened product
and measures will vary slightly. 

  Kuwahara Kaji Kobo, Nagasaki Prefecture

Dentou Kougei certified

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