DBK (Deba Bocho Knife)

[Il Coltellaio]

Hi guys, for companion to my kiritsuke I post here my deba’s pictures.
Steel is AISI A2 hardened at +60 Hrc with cryogenic treatment. I finish the surfaces wit sandpaper by hand, then is not perfect as a mirror but I think is better than a not industrial machine for polish.
This is an heavy and solid big boy, blade is 7.2” thickness is 0.25” and weight with handle 15.27 Oz.
Sharpened for right hand use and hollow in other side.
Handle is wengé wood, spacer brass, big spacer cow horn, ferule and back are in amaranth… Handle is not glued at the blade just pressed in.

Enjoy the pictures.

 

[BenR.T.]

Nice work!

 

[Il Coltellaio]

Thank's Ben, at least one that like it!!

 

[v8r]

Very nice work. A knife with that look scaled down might make a nice little utility knife for every day carry.

 

[Il Coltellaio]

Hi v8r, thanks for your time and for watching...
This is a traditional shape for deba, and I guess the santoku, a multi purpose knife, is an evolution from this one.
This is intended for filetting medium size fishes and cut them the head, not useful for vegetables 'cause the thickness.

Best Regards.
P.

 

[Matthew Gregory]

Beautiful clean work!

 

[Il Coltellaio]

Thanks Matthew I appreciate you opinion. I saw you like the Japan design... Your Kirisashi (forgot the name) is a good exaple.

 

[stezann]

Very nice work, i like very much the knives you are posting here!! I believe it should be a joy using them in the kitchen

 

[Il Coltellaio]

Thanks stezann. Yeah I've always an extra satisfaction using my knives in kitchen...

 

[stezann]

Ah ah! the same for me! I am proud since my wife also learned to use them correctly and with satisfaction...she also take the time to clean and dry them with a cloth afterward.

 

[Il Coltellaio]

I'm working on it... Not so easy push wifes to care knives. ositive: