Vintage Tosa Kanetsugu Deba Knife 170mm Carbon Steel 2163

Experience the Power and Precision of a Tosa Kanetsugu Deba Built for Serious Fish Butchery Tosa Province - modern-day Kochi Prefecture - has its own proud knife-making tradition, distinct from Sakai and Seki, rooted in the rugged demands of rural and coastal life. Kanetsugu is a name associated with Tosa's working blade culture: knives made to be used hard, maintained well, and passed down. The Deba is the cornerstone of the Japanese fish kitchen - a thick-spined, single-bevel blade designed to break down whole fish, remove heads, and fillet with authority. This vintage 180mm example in carbon steel with a magnolia wood handle is a genuine working tool from that tradition. The Specs Brand: Tosa Kanetsugu Steel: Carbon Steel Blade Length: 170mm Bevel: Double bevel Handle: Magnolia Wood Construction: Fully forged Origin: Made in Japan Condition: Second hand Original box: Included Why This Knife Works At 180mm, this Deba is a versatile and capable size - large enough to handle snapper, bream, and salmon with authority, while remaining manageable for precise filleting work. Carbon steel takes a finer edge than stainless and holds it well under the demands of fish butchery. The thick spine absorbs the force needed to cut through bone without flexing, while the single-bevel geometry tracks cleanly through flesh. Magnolia wood is the traditional Japanese handle material - lightweight, moisture-resistant, and easy to replace. A vintage Tosa Kanetsugu in original box is a rare and practical find. Care and Maintenance Hand wash only - never dishwasher Dry immediately after washing to prevent rust on the carbon steel blade Apply a light coat of food-safe oil to the blade if storing long-term Sharpen on a whetstone - single-bevel geometry requires sharpening on the bevel side only; keep the back flat No honing rod - professional sharpening recommended if unsure Store in a knife roll or protective sleeve - never loose in a drawer