A Kodeba is the slimmer, daintier and easier to use version of a Deba. This knife is designed for most general tasks in the kitchen where a smaller size is preferred. It is a lot easier to use as the blade does not travel with the chamfer and the blade can be used with a lot more control by the those not familiar with the techniques of using single sided knives. It is wonderful for any task that requires a traditional rolling cut action like slicing any firm fruit or vegetable as well as chopping herbs etc. where a small, slim knife presents the danger of cutting oneself as the knife moves above the knuckle before the downward stroke. With its razor sharp, High Carbon layered with soft stainless steel, blade this knife will tackle most jobs with consummate ease. Indeed with its brothers the Kodeba, Usuba and Santoku it is the favourite of the Japanese housewife as well as chefs.
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY
|Knife Style||Western (Double Bevelled)|
|Blade Material||Stainless Steel|
|Core steel type||Molybdenum Vanadium|
|Purchase Includes||one free sharpening|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|