Takeda Stainless Aogami Super Ko-Deba 10cm (3.9")

Takeda Stainless Aogami Super Ko-Deba 10cm (3.9")

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$415.00
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The Takeda Stainless Aogami Super Ko-Deba is a compact, heavy-duty knife designed specifically for precision fish butchery and small protein preparation. With a 10cm (3.9") blade, this Ko-Deba excels at filleting small fish, cutting through soft bones, and detailed trimming work.

Hand-forged by master blacksmith Shosui Takeda in Niimi, Japan, the blade features a core of Aogami Super Steel — renowned for its razor-sharp edge retention — clad in stainless steel for easier maintenance and rust resistance. The thick spine and pronounced blade heft provide the power needed for controlled, clean cuts through tougher materials.

Key Features:

  • Blade Length: 100mm (3.9")

  • Blade Material: Aogami Super (Blue Super Steel) core with stainless cladding

  • Construction: San-mai (three-layered)

  • Grind: Double-bevel (suitable for right- and left-handed users)

  • Handle: Octagonal hardwood handle (may vary depending on batch)

  • Use Case: Ideal for cleaning, filleting, and deboning small fish or poultry

  • Made in: Niimi, Okayama, Japan

Each Takeda knife is slightly unique due to traditional forging methods, offering not only top-tier performance but also artisan character. A perfect tool for chefs who demand control, strength, and precision in a compact format.

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟
Takeda Stainless Aogami Super Ko-Deba 10cm (3.9")
$415.00

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