The 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

- 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.

- 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.

- Thoughtful balance and feel: a well-balanced composition gives you precise control for precise cuts, trimming, and light deboning tasks without fatigue.

- 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.

- Proud Japanese craftsmanship: proudly made in SEKI city, Japan, with Kanetsune Seki (Kitasho Co., Ltd.) rooted there since 1964. Who this knife is for

- 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.

- 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

- Small fish prep: use the 105mm KO-DEBA for filleting, trimming fins, and removing bones from modest portions where a longer blade is unwieldy.

- Delicate chopping: the blade’s balance and edge control shine on tasks requiring accuracy over raw force.

- 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

- 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.

- 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.