Kotobuki Seki 6-1/2-Inch Deba Knife

Heavy duty, works great, but I would recommend getting a Wet Stone as it gets dull after a couple of months of regular usage.

There are two reasons why I like and dislike this knife.

I like this knife becuase it feels sturdy in the hand, and it will cut through snapper,

shrimp, pike mackerel, and anything else you want (I put this product to work the

day it was shipped to my door.)

I do not like this knife, because it is stainless. I do wish it had a longer period of

sharpness. Also, the handle is unfinished; not that this is a problem cosmetically,

but when you are cutting up fish left and right, and all the water you have to use

to clean up gets into the wood, it feels very uncomfortable, almost like it would start

splintering-this should not hold a prospecting customer back from buying this blade,

however; just sand it and give a good dose or two of carpenter's wax, or finish it

yourself by dipping it into carpenter-grade polyester. (Of course, let it set completley

before usiing it again!)

Buy Kotobuki Seki 6-1/2-Inch Deba Knife Now

I really wanted this knife to impress. I wanted to believe that you could maybe sacrifice a few frills and still get a quality kitchen tool for under $100. While the answer to that question still eludes me, I can tell you that this is NOT the knife I was searching for. Bladesteel is clearly sub-par, and while I understand the design is traditional, it still feels as though one good pull would easily leave this knife in two pieces. The unfinished wood on the handle was another thing I just could not get past. In the pics, I was assuming that the wood probably had some kind of clear-coat protectant on it, but this was not the case. Just because it is Japanese, does not mean that it is automatically a good knife. If you're looking for a good example of Japanese cutlery, keep looking.

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