Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values:
Tradition, Innovation and practicality.
They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution.
The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle.
The Ko- Deba is a single bevel knife traditionally designed for filleting small size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip.
| Brand / Blacksmith: |
Hokiyama |
| Series: |
Shiraume |
| Knife type: |
Ko-Deba 105 - Right handed |
| Blade Length / Total length (mm): |
105 / 230 |
| Grind: |
Single Bevel |
| Finish: |
Polished |
| Steel type: |
AUS-8 |
| Forging method: |
San Mai |
| HRC hardness: |
60 |
| Handle type / Material / Ferrule: |
Oval / Rosewood / Plastic |
| Spine Thickness at heel / tip (mm): |
3,4 / 0,8 |
| Blade height at heel (mm): |
40 |
| Weight (gr): |
105 |
| Notes: |
|
