- Type: Deba
- Finish: Kasumi
- Blade Length: 120 mm (4.7 in)
- Construction: Awase
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Walnut with resin ferrule
- Bevel: Single-bevel (right-handed)
- Place of Origin: Tosa, Japan
- Surface: Kasumi finish
A kitchen knife for filleting fish has a thick, wide, and heavy blade with a thin and sharp tip. Its thick base and heavy blade make it easy to cut through bones and decapitate fish. Its sharp tip also makes it easier to cut and slice through fish.
Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.