Sharpness born from tradition.

Used by dried fish producers. Koideba Knife Tsuchime 120mm (for right/left)

Manage numbers easily. This is a small Deba knife.
This product is handmade and has a honyaki finish that combines the characteristics of white steel material, sharpness and ease of sharpening. The blade is 3mm thick and has a sharp finish that allows the blade to go in naturally. In addition, the knife craftsman's unique back-sliding and back-pressing finish makes it extremely easy to remove food.
The Koideba knife has a wide blade, making it easy to split the heads of root fish such as Gashira. It is a well-balanced knife that can be used for cutting three pieces of small fish such as horse mackerel and for detailed cooking. Due to its white steel characteristics, it is easy to sharpen and has a sharp blade, making maintenance easy. It is useful not only for professionals but also at home and outdoors. Available for right-handed and left-handed.

Check amenoma !

Koideba knife. The blade is wide and sturdy, making it easy to split the heads of Gashira class root fish. Everyone has their own preferences regarding the size, but 75-90mm for eel and conger eel, and 105-120mm for horse mackerel and sardines. And the Tsuchime finish is cool! Since it is steel that rusts easily, it is recommended to work indoors rather than at fishing grounds.

*Can be resharpened and repaired.