What is a Ko-Deba?
A deba knife is for processing fish. So, it stands to reason that a small deba, also called ko-deba, is for processing small fish!
This compact size makes it easy to use for beginners or those with smaller hands.
This article will discuss the advantages and disadvantages of using a ko-deba over a deba. There are reasons to have both in your kitchen, as they work well as a set!
What is a Ko-Deba?
Ko-deba translates as small deba in English, which is exactly what this kind of knife is!
Ko-deba knives process and fillet smaller fish when a larger deba knife is too big or heavy.
They have blade lengths of 90mm to 150mm in 15mm increments.
This makes ko-deba knives featherlight and easy to use.
We supply ko-deba in carbon steels like White Steel #2 or Blue Steel #2. We also have ko-deba in stainless steels like Molybdenum Steel, which are easier to care for.
How to use a Ko-Deba
Knives do not have to be for their intended purpose. Yanagiba knives can cut cured meats like prosciutto, for example. Ko-deba knives fit this role too, yet there are three key purposes they excel in.
Filleting small fish
Removing the heads and bones of small fish like horse mackerel and sardines.
Processing chickens and small animals
Seperating legs, wings, and breasts from the bones of chickens, quail, and other smaller pieces of meat.
Delicate shellfish work
Opening shellfish like scallops and clams to remove the meat without damaging the shell.
Much like most other deba, ko-deba knives are almost always single-edged. Be sure to use a ko-deba suitable for your dominant cutting hand. Like most single-edged knives, left-handed versions exist. But, they are in smaller supply and variance.
Differences between Ko-Deba and Deba
While a ko-deba knife and a deba knife are still deba knives, they have differences. These differences can be massive, making one or the other sometimes unsuitable. See some direct comparisons below. Of interesting note is the weight - the largest deba is six times heavier than the smallest ko-deba. Also, It's three times heavier than the crosspoint of 150mm.
Category
Size
Weight
Applications
Features
Ko-Deba
Blade lengths from 90mm to 135mm
Approximately 100g to 200g
Delicate work, filleting small fish
Light and easy to handle, suitable for delicate work
Deba
Blade lengths from 150mm to 240mm
Approximately 200g to 600g
Filleting larger fish, deboning and head removal
Heavy, suitable for use on rougher materials
If you're working with small fish go with a ko-deba! It's easier to use and suited for the task.
How does a professional chef use them differently?
Japanese culinary chefs will own more than one deba. Often, they will have different deba for different fish. Most of the time they will own two; a 195 to 210mm deba and a 135mm to 150mm deba for smaller use cases. Some may also add a third at around 240mm (or even larger!) for removing fish heads or cutting through bones.
At home, larger deba knives are less often seen. Kitchens are smaller, and thus smaller cutting boards and knives are in them. It would be uncommon to see a deba knife over 195mm in the home. It is more likely that someone will use a 135 to 165mm deba, as they are more multi-purpose.
How to Choose Your Deba Knife
While this table is only in Japanese, we hope this image helps you decide which deba knife is best for you!
Contact us if you want further information about this chart.
Recommended Ko-Deba Knives
Ko-Deba Variants
As our deba variant article discusses, deba knives have variants. Ko-deba knives do too!
They all have their own characteristics and purposes, so see which may be best for you.
This is a thinner version of the Ko-deba knife.
It is not suitable for rough use, but it is lighter and easier to handle.
Once a fisherman's knife, it is now a versatile deba knife for cutting vegetables and fish. This has become a popular household staple knife.
A knife for detailed carving work and decorative "balan" leaf cutting. Plus, it's also great at filleting small fish.
Frequently Asked Questions
How do you sharpen a ko-deba?
You sharpen a ko-deba knife the same way as a deba knife. Read our sharpening article on deba knives to find out more!
What's the difference between carbon steel and stainless steel ko-deba?
A carbon steel ko-deba will stand out with its superior sharpness and ease of sharpening.
A stainless steel ko-deba's traits are its rust resistance and ease of maintenance.
It comes down to what is important to you. Go with the steel that fits the most important values to your cutting experience.
Can a chipped ko-deba be repaired?
It can be! While you can try at home on whetstones, we offer professional services.
Contact us for more information, or bring the knife into our store. It does not have to be a Sakai Ichimonji Mitsuhide knife.
Can I get a ko-deba custom made?
We can make custom-order knives. For example, left-handed ko-deba using a particular steel or handle.
Contact us for further information.