Wiki-Step blade (Danba)

This term refers to a blade with an angled structure toward the tip of the blade. The main purpose is to prevent chipping by making the cutting edge obtuse while maintaining the overall thinness of the cutting edge. Depending on the width of the stepped blade, it is called a small blade (Koba), an thread blade (Itoba), etc.

Related websites
Mastering Japanese Knife Sharpening: Techniques & Tips | KIREAJI