Forge A Deba-Bocho

The Deba-Bocho is the fishing butchering knife that is used to breakdown whole fish. Usually between 150m to 200mm, this is a good starting point in learning how to make Japanese-style chisel ground knives. It is a prerequisite to take our basic chef’s knife class before attempting a deba bocho simply because of it’s size and precision of the grinding profiles. Theses knives are a lot thicker than regular chef’s knife at around 5-8mm thick.

We highly recommend making a small deba around 150mm before attempting a larger one or a yanagi-ba as quality is more important than size.

Cover hot forging, hardening, tempering and polishing in one full day’s class. The material used is 1050C, which is a medium carbon steel that will be oil quenched for a perfect balance of strength and toughness. If this is your 2nd or 3rd attempt, you can now opt for higher quality steels to attempt more challenging designs and also water quenching.

This project is taught alongside all 1-day knife models so you can always change your knife design on the day of the class.

Class starts at 10AM, with a lunch break at 1PM (We have a canteen in the same building), resumes at 2PM and ends at 5PM.

You will bring home your very own knife at the end of the session!

Each knife will also come with 1 year of access to our polishing shop, if your knife gets rusty or dull within the year, just book a return visit to touch it up!