{"product_id":"kc-956-kc-950-series-小出刃-ko-deba-105mm-kanetsune-seki","title":"KC 950 Series KO Deba Knife 105mm Tsuchime Finish High Carbon Stainless Steel By Daido","description":"\u003cdiv\u003eThe KC-956 KO-DEBA 105mm from the KC-950 series embodies Kanetsune Seki’s time-honored craft in a compact, precision-focused knife. Forged from DSR-1K6 high carbon stainless steel by DAIDO Steel Co., Ltd., this blade pairs a strong, sharp edge with practical resilience for daily use in serious home kitchens and professional setups. Finished with a glittering TSUCHIME texture, it helps food release cleanly from the blade, reducing drag and sticking during delicate prep. Key features that set the KC-956 apart\n- Advanced steel chemistry: 0.6% carbon combined with deliberate molybdenum additions deliver a fine balance of edge retention and toughness, while maintaining corrosion resistance for routine kitchen use.\n- TSUCHIME finish: the hammered pattern not only catches the light with a premium look, but also creates micro-lubrication that lets fish and other foods release smoothly from the edge.\n- Thoughtful balance and feel: a well-balanced composition gives you precise control for precise cuts, trimming, and light deboning tasks without fatigue.\n- TraditionalJapanese aesthetics and grip: the knife features a classic Japanese handle shape that looks elegant and sits comfortably in the hand for extended prep sessions.\n- Proud Japanese craftsmanship: proudly made in SEKI city, Japan, with Kanetsune Seki (Kitasho Co., Ltd.) rooted there since 1964. Who this knife is for\n- Professional fishmongers, sushi chefs, and serious home cooks who routinely prep fish and seafood and want a knife that handles fine detail work with confidence.\n- Cooks who value a compact, maneuverable Deba-style blade for small fish, shellfish trimming, and precise cutting in tight spaces. Use cases and practical tips\n- Small fish prep: use the 105mm KO-DEBA for filleting, trimming fins, and removing bones from modest portions where a longer blade is unwieldy.\n- Delicate chopping: the blade’s balance and edge control shine on tasks requiring accuracy over raw force.\n- Maintenance best practices: hand wash and dry promptly after use; store in a dry environment. For edge upkeep, hone with a water stone and avoid harsh dishwasher cycles to preserve the TSUCHIME finish and steel integrity. Why this knife matters in the kitchen\n- It combines a traditional Japanese design with modern steel technology to deliver a razor-sharp edge that stays sharp longer, while the TSUCHIME surface minimizes sticking—helping you work faster and cleaner.\n- The KC-956 is more than a tool; it’s a dedicated fish-prep partner that maintains its performance under frequent use, backed by a lineage of SEKI craftsmanship and a reputation for meticulous, high-minded knife making. With the KC-956 KO-DEBA 105mm in your lineup, you get a purpose-built, aesthetically refined knife that excels at precise, controlled work on fish and small seafood portions—delivering consistent results that lift your everyday cooking and professional prep.\u003c\/div\u003e","brand":"Kanetsune","offers":[{"title":"Default Title","offer_id":49354326507757,"sku":"KC-956","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/5087\/6397\/files\/IMG_9362.jpg?v=1776975514","url":"https:\/\/shop.razorsharpaz.com\/de\/products\/kc-956-kc-950-series-%e5%b0%8f%e5%87%ba%e5%88%83-ko-deba-105mm-kanetsune-seki","provider":"Razor Sharp AZ","version":"1.0","type":"link"}