Vintage Kanemasa Carbon Steel Ko-Deba Knife 120mm 2327

Experience compact control for detailed fish preparation

This vintage Kanemasa 120mm ko-deba brings the robust feel of a deba into a compact specialist format. Its carbon steel blade, traditional Japanese wood handle and horn ferrule make it a practical, character-rich knife for working with smaller fish.

The Specs

• Maker: Kanemasa
• Knife type: Ko-deba / small fish butchery knife
• Steel: Japanese carbon steel
• Blade length: 120mm
• Geometry: Traditional single bevel with right-handed bias
• Handle: Traditional Japanese wood handle
• Ferrule: Water buffalo horn
• Origin: Japan
• Condition: Vintage / second-hand, one-of-a-kind

Heritage and performance

The short ko-deba profile offers close control around the bones and joints of smaller fish. Its substantial spine provides authority in a compact blade, while the single-bevel geometry supports accurate cuts. Carbon steel can take a keen edge but needs careful drying and maintenance.

Care & Maintenance

• Hand wash only - never place in a dishwasher
• Dry immediately after use to help prevent rust
• Do not use a honing steel on the single-bevel edge
• Sharpen with the correct single-bevel technique on Japanese water stones
• Store on a magnetic rack, in a sheath or in a knife roll
• Avoid hard bones, frozen food and twisting cuts