On Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543 - Tabata Hamono hand-forges this double-bevel deba. CKTG is proud to be the first and only US dealer for this maker.
A deba is a heavy, single-purpose Japanese knife built for breaking down whole fish, thick enough at the spine to work through small bones and the head without chipping or flexing under pressure. Most debas use a single bevel edge, but this version is ground with a double bevel, giving it the weight and cutting power of a traditional deba while staying more approachable for cooks without single-bevel sharpening experience. The kurouchi finish leaves the surface mostly as-forged for a rustic, dark character, and the 8mm spine at the heel reflects genuine deba proportions built for real fish butchery rather than lighter fillet work. The oak octagonal handle with a black painted ferrule offers a comfortable, secure grip suited to the leverage this knife demands.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements will vary.
A deba is a heavy, single-purpose Japanese knife built for breaking down whole fish, thick enough at the spine to work through small bones and the head without chipping or flexing under pressure. Most debas use a single bevel edge, but this version is ground with a double bevel, giving it the weight and cutting power of a traditional deba while staying more approachable for cooks without single-bevel sharpening experience. The kurouchi finish leaves the surface mostly as-forged for a rustic, dark character, and the 8mm spine at the heel reflects genuine deba proportions built for real fish butchery rather than lighter fillet work. The oak octagonal handle with a black painted ferrule offers a comfortable, secure grip suited to the leverage this knife demands.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements will vary.
- Blacksmith: Tabata Hamono
- Brand Name: Tanegashima
- Construction: San Mai, Hammer Forged
- Location: Tanegashima, Japan
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Stainless Clad
- Bevel: Double Bevel
- Edge Grind: Even
- Finish: Kurouchi
- Handle: Oak Octagonal with Black Painted Ferrule
- Weight: 10.4 oz (296 g)
- Blade Length: 168 mm
- Total Length: 300 mm
- Spine Thickness at Heel: 8 mm
- Blade Height: 55 mm
