At the first glance, you might think that the unfamiliar features of these Japanese traditional-style knife will mean that it is not suitable for use in your kitchen. However, Master Saji has made no compromises in the cutting performance or functionality of this unconventional looking knife.
The blade is made of Hitachi Gingami No.3 stainless steel, which is highly regarded for its edge sharpness and edge retention, in addition to its strong resistance to corrosion and low maintenance requirements.
To ensure that the stag antler handle is comfortable and secure to grip, Master Saji carefully selected the material for each handle and checked the consistency of its diameter and overall shape.
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.
Knife Model: Takeshi Saji Gingami No.3 Ajikiri (Ko Deba)
Blade Material: Gingami No.3
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Stag Handle with Brass Ring
Saya Included: No.
| Ajikiri 105mm (4.1") |
Total Length: 230mm
Blade Thickness: 3mm
Total Weight: 115g
Sorry. This knife is not available for left handed version.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
I am going to end up owning everyone of these very nice Ginsan III steel knives with interesting and unique deer antler handles. I find these slightly bent handles to work very well and I like Ginsan steel very much because it has very good all around qualities. It is puzzling to me why Koki does not have these knives made in the Gyuto style which is the most common style of knife used? I have asked and I await.
The knife was a gift and the reception was wonderful...they really liked the gift...thank you.
Great stuff !
More than i expected! Extremely useful in every day kitchen tasks. The stag handle makes it very handy.
Very happy with my new beautiful knife, it arrive so quickly via DHL to Australia. also very happy with the price. Great selection of knives prices and service.