Vintage Japanese Shiro Kamo Deba Knife 150mm Carbon Steel Made in Japan 1559

Experience traditional fish preparation with a vintage Japanese deba

Recorded as a Shiro Kamo knife, this pre-owned deba pairs a 150mm carbon steel blade with a magnolia wood handle and right-handed single-bevel geometry. Its compact recorded blade length offers a specialist format for controlled fish preparation after assessment of the individual knife.

The Specs

• Recorded maker attribution: Shiro Kamo; not independently authenticated
• Recorded inscription readings: 加茂 (Kamo) and 登録 (registered); readings not independently verified
• Knife type: deba
• Steel recorded: carbon steel; exact grade not specified
• Blade length recorded: 150mm
• Overall length recorded: 290mm
• Bevel recorded: single bevel, right-handed; edge angle not specified
• Handle recorded: magnolia wood
• Weight recorded: approximately 150g
• Hardness: earlier 58 HRC figure requires verification
• Construction previously listed: fully forged, full tang; not independently verified
• Origin recorded: Japan
• Condition: vintage, pre-owned; production date not established

Heritage & Use

The existing notes use the recorded Kamo inscription reading as the basis for attributing this blade to Shiro Kamo. That reading alone does not authenticate the individual maker, workshop or production period. Earlier references to awards, Traditional Craftsman certification and the Echizen / Takefu region are not treated as verified provenance for this knife. The deba format is associated with whole-fish preparation, and the recorded right-handed bevel matters for handling and sharpening. Check blade integrity, edge condition and handle security before use; a deba profile does not establish suitability for heavy bone chopping.

Care & Maintenance

• Hand wash only; never use a dishwasher
• Dry immediately and avoid soaking the magnolia handle
• Remove active rust and apply a light coat of food-safe blade oil before extended storage
• Sharpen on suitable water stones, preserving the existing right-handed main bevel and back-face geometry
• Do not convert the edge to a double bevel or use a honing rod
• Consult a specialist sharpener if unfamiliar with single-bevel maintenance
• Avoid frozen food, impact work and twisting through bones
• Store clean and dry with the edge protected