Vintage Japanese Tokusei Deba Knife 110mm Carbon Steel 1666

Experience compact preparation with a vintage Japanese Tokusei deba

This pre-owned 110mm deba pairs a recorded carbon steel blade with a magnolia wood handle. Its recorded double bevel distinguishes this example from single-bevel deba knives, offering a compact format for controlled preparation suited to its existing geometry and condition.

The Specs

• Recorded listing name: Tokusei; a specific maker is not established
• Knife type: deba / ko-deba
• Steel recorded: carbon steel; exact alloy not specified
• Blade length recorded: 110mm
• Overall length recorded: 240mm
• Bevel recorded: double bevel; edge angle not specified
• Construction recorded: fully forged, full tang; not independently verified
• Handle recorded: magnolia wood
• Weight recorded: approximately 100g
• Hardness recorded: 58 HRC; not independently verified
• Origin recorded: Japan
• Condition: vintage, pre-owned
• Spine thickness and production date: not recorded

Heritage & Use

Tokusei is retained as the listing name, while the earlier notes describe this knife as unbranded. It is not presented as an authenticated maker or evidence of a superior manufacturing grade. The compact 110mm blade provides a small deba format for detailed preparation, with the recorded double bevel guiding maintenance. Earlier references to small-fish preparation and poultry jointing do not establish suitability for chopping bones; jointing means working through joints rather than striking bone. Inspect the blade, edge and handle security before kitchen use.

Care & Maintenance

• Hand wash only; never use a dishwasher
• Dry immediately and avoid soaking the magnolia handle
• Remove active rust before food preparation and apply a light coat of food-safe blade oil before extended storage
• Hone gently only with a method appropriate to the existing edge and condition
• Sharpen on suitable water stones preserving the recorded double bevel, or consult a specialist
• Do not apply single-bevel sharpening advice based on the deba name alone
• Avoid frozen food, twisting and impact work; do not assume suitability for bone chopping
• Store clean and dry with the edge protected in a suitable sheath or knife roll