Takahashi Kajiya Ko-deba 130mm
Takahashi Kajiya is located in Izumo, an area in modern-day Shimane Prefecture that has one of the longest histories of steel production in Japan. Behind the Takahashi family home are the remnants of a forge that dates back to the Muromachi period, somewhere around the fifteenth century.
Mr Takahashi values the old ways and he crafts his knives accordingly, hammering them out entirely by hand on his anvil. He has explained to us that his blades are sharp but not delicate. That's especially true of his little deba, which is designed to break down fish, crab and lobster without worry. The size of the ko-deba makes it a solid choice for pan-sized fish and poultry in a smaller working space.
Blade construction is warikomi. Locally-produced yasuhagane is the bread in a harder shirogami#2 steel sandwich. In our product images the convex grind looks a little haphazard but in hand this knife is imbued with a real sense of shokunin-no-waza, of old-world craftsmanship. The edge is true, sharp and resistant to chipping. Note that the carbon steel is not rust resistant so normal wiping and drying rules for Japanese knives apply here also.
Sharpening is straightforward, lie it flat on the whetstone and go. No real technique is needed.
As a hand-worked knife individual examples will vary in finish and very slightly in size.
|Blade steel:||YSS Shirogami #2 | Yasuhagane|
|Bevel:||Ryōba double bevel|
|Left-handed available:||Handle and blade suit both hands|
|Weight in hand:||166g
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