Tadafusa Hocho Kobo SLD Deba 160mm

$163.00 USD


Style: Deba
Blade Length: 160mm
Overall Length: 297mm
Weight: 180g
Blade Height: 46mm
Bevel: Single Bevel
Spine Thickness @ Heel: 4mm
Spine Thickness @ Mid: 4mm
Spine Thickness 1cm from tip: 2mm
Blade Material: SLD Stainless Steel
Handle Material: Ambidextrous Walnut Hybrid
HRC: ~60


Blade Type

The Deba knife, deeply rooted in Japanese culinary tradition, is a robust, single-bevel knife (sometimes double) primarily designed for fileting fish. Its thick, heavy blade effortlessly glides through fish bones and joints, while preserving delicate flesh. Ideal for seafood preparation, the Deba is a staple in Japanese kitchens for its precision and strength.

Steel Type

Japanese SLD steel is a semi-stainless steel crafted through advanced metallurgy. It is used often in Sanjo knives, has a non-chippy edge and is extremely tough. This high-carbon steel, enriched with chromium and molybdenum, offers excellent performance, but be mindful not to leave it wet for extended periods.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.



Tadafusa manufacture their knives in the city of Sanjo, well known across Japan as the ‘town of blacksmiths’. The likes of Yoshikane, Hinoura, and Kawamura all hail from the same city. Tadafusa was founded in 1948 by Sone Torasaburo, who began making sickles, knives, and other bladed tools using traditional forging methods, but then began to specialise in kitchen knives, which has culminated in the immaculate pieces you see here.

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Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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