Three generations back, the Okeya family patriarch started producing kogatana, small Japanese utility blades, sixty years ago, building a modest business that eventually expanded into kitchen knives as well. The steel used throughout the line is Hitachi White #2 with a soft iron cladding carrying an interesting, attractive pattern. Mark first came across these knives in a display case at a steel mill that supplies clad steel to a range of industries, learned they were made by a local blacksmith with no accounts outside Japan, and knew right away they belonged at CKTG.
This ko-deba fills in nicely for a small petty, doubles as a fillet knife for small fish, and can even handle boning duty on poultry. It is a fun, versatile little knife built around that same White #2 core, hardened and clad with the same care found across the rest of the Okeya line.
What Customers Are Saying: First time deba buyers describe this as a forgiving and rewarding knife to learn sharpening on, noting that an hour or so of work on the stones brings out an impressive mirror edge even though the factory grind has some rough spots. Reviewers note the knife runs light for a deba, which works well for smaller fish, and several professional cooks call it one of the best values in the catalog, with one having gone through three of them after giving the first two away. The one recurring wish is for a size between 150mm and 180mm.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
This ko-deba fills in nicely for a small petty, doubles as a fillet knife for small fish, and can even handle boning duty on poultry. It is a fun, versatile little knife built around that same White #2 core, hardened and clad with the same care found across the rest of the Okeya line.
What Customers Are Saying: First time deba buyers describe this as a forgiving and rewarding knife to learn sharpening on, noting that an hour or so of work on the stones brings out an impressive mirror edge even though the factory grind has some rough spots. Reviewers note the knife runs light for a deba, which works well for smaller fish, and several professional cooks call it one of the best values in the catalog, with one having gone through three of them after giving the first two away. The one recurring wish is for a size between 150mm and 180mm.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
- Brand: Okeya
- Blacksmith: Fujiwara-san
- Location: Miki City, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #2 (White Paper Steel)
- Cladding: Stainless Steel
- HRC: 60
- Edge Grind: Double Bevel
- Handle: Ho Wood Oval
- Weight: 3.2 oz (91 g)
- Blade Length: 118 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 40 mm
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great value and a great introduction to sharpeningPosted By: CJ - verified customer
27 people found this review helpful
This is my first deba, so I didn't want to buy anything that I would totally manage to ruin on a grind stone. When I received this blade it was sharp but it wasn't shave your arm sharp. I did notice it had like three rough grind marks from the manufacturer, however after about an hour of sharpening and polishing, I managed to get an incredible edge and mirror finish on this baby. I'm told it's rather light for a deba but this doesn't concern me, as most of the fish I process with this knife or under 20 inches so it works just fine for me. Would definitely recommend as a first deba.
27 people found this review helpful
This is my first deba, so I didn't want to buy anything that I would totally manage to ruin on a grind stone. When I received this blade it was sharp but it wasn't shave your arm sharp. I did notice it had like three rough grind marks from the manufacturer, however after about an hour of sharpening and polishing, I managed to get an incredible edge and mirror finish on this baby. I'm told it's rather light for a deba but this doesn't concern me, as most of the fish I process with this knife or under 20 inches so it works just fine for me. Would definitely recommend as a first deba.
Fun and UsefulPosted By: Quinn
27 people found this review helpful
First things first. It's a $60 knife. If you want an awesome beautiful impress your friends Deba, spend more, much more. I have and it's worth it for a 165+mm deba, but this is not that. However, the grinds are true, the steel is legit and actually pretty hard for a White 2, and it's super useful. I used it recently to cut panfish in the 8-12 range and it's perfecr for small fish. It's not heavy so it's not going to immediately break brittle bones but it's heavy enough to track well. I also used it recently to cut up fruit into cubes, peel potatoes, chop scallions, it can do utility style jobs. Great little knife but the handle is honestly not even worth putting on I replaced it but they should just sell it with no handle.
27 people found this review helpful
First things first. It's a $60 knife. If you want an awesome beautiful impress your friends Deba, spend more, much more. I have and it's worth it for a 165+mm deba, but this is not that. However, the grinds are true, the steel is legit and actually pretty hard for a White 2, and it's super useful. I used it recently to cut panfish in the 8-12 range and it's perfecr for small fish. It's not heavy so it's not going to immediately break brittle bones but it's heavy enough to track well. I also used it recently to cut up fruit into cubes, peel potatoes, chop scallions, it can do utility style jobs. Great little knife but the handle is honestly not even worth putting on I replaced it but they should just sell it with no handle.
Highest praisePosted By: Joseph Rozario - verified customer
24 people found this review helpful
This knife is the best deal on CKTG. It is so versatile that I am on my third one having sold my first two to admiring cooks. I work in professional kitchens and they are becoming an industry staple. Only complaint is that they don't make 150mm-180mm versions!
24 people found this review helpful
This knife is the best deal on CKTG. It is so versatile that I am on my third one having sold my first two to admiring cooks. I work in professional kitchens and they are becoming an industry staple. Only complaint is that they don't make 150mm-180mm versions!
Awesome KnifePosted By: Billy Cooper - verified customer
24 people found this review helpful
I recently purchased this knife to cut fish with at the fine dining restaurant I work at. I'm new to traditional Japanese style knives and therefore did not want to spend too much on it just in case I didn't like a Deba style of knife. I'm used to German knives and Japanese knives with a 50/50 bevel. This knife is amazing! The steel is top quality with an extremely nice grind and finish. I did have to sand down the handle to make it smooth and even but at the price I paid for such a high quality knife I did not mind in the least.
24 people found this review helpful
I recently purchased this knife to cut fish with at the fine dining restaurant I work at. I'm new to traditional Japanese style knives and therefore did not want to spend too much on it just in case I didn't like a Deba style of knife. I'm used to German knives and Japanese knives with a 50/50 bevel. This knife is amazing! The steel is top quality with an extremely nice grind and finish. I did have to sand down the handle to make it smooth and even but at the price I paid for such a high quality knife I did not mind in the least.
