Kodeba knife 100 600pro
The Kodeba was originally developed and forged in Sakai, the port town near Osaka, similar to the deba the main purpose of this blade is to prepare fish, although because of its size it is usually reserved for smaller fish such as Mackerel. The Kodeba is not intended for chopping large diameter bones nor should it be used like a cleaver i.e. slamming down the knife. The broadness does not cause the blade to stick whilst slicing through the flesh because of the width and steep angle of the blade.
In the west, the knifes used for filleting are flexible, and bend around the bones. The Kodeba however is a rigid knife which requires wide sweeping strokes to slice the flesh away from the bones. The stiffness is a characteristic of the Miyabi 600 pro range, which helps with blade edge retention and compliments the thickness of the Deba’s blade to create a powerful knife when used properly.
- Made from a single piece of CMV60 steel bringing good balance to the knife
- Triple rivit handle
- Enhanced plastic resin handle – completely ergonomic and ambidextrous
- Handle meets highest standards in hygiene and health, and food safety.
- 57 HRC
- Traditional Japanese Honnazuke
- Miyabi knives made in Seki, Japan by Zwilling J.A. Henckels Japan
- Length: 100mm