KANEMATSU Ajikiri Shiro#3 Knife 10.5cm

KANEMATSU Ajikiri Shiro#3 Knife 10.5cm

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R 900.00
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The Japanese word "Ko" means “small” or “short” in English, and the Ko-deba is a small Deba that is commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish. The Ko-deba is useful knife for home cooks that prefer to clean and fillet the smaller sizes of fish, including small freshwater fishes such as trout.

The Japanese word "Ko" means “small” or “short” in English, and the Ko-deba is a small Deba that is commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish, particularly Aji (Japanese horse mackerel) - hence the alternative name of Aji-deba, or Aji-kiri. However, it is just as adept at dealing with small freshwater fish, such as trout. The Ko-deba is useful knife for home cooks that prefer to clean and fillet the smaller sizes of fish themselves, rather than buy fish which have already been filleted.

Ko-deba are most commonly available in blade lengths of around 100mm to 120mm.

Product Information

  • Brand:Kanematsu
  • Material:Blade: Yasuki Shiro#3) / HRC60+-2/
    Bolster: Water buffalo horn, Handle: Natural wood (Magnolia obovata)
  • Product type: Ajikiri Knives 
  • Country of origin:Japan (Seki, Gifu)

Key Features

  • Single edged blade.
  • Reactive carbon steel knife.
  • Designed specifically to fillet fish.

Use & Care

  • Hand wash.
  • Keep it dry.
  • It will rust or disColor if not washed and dried carefully after use.