Type: Deba / Filleting knife
Construction: Hon-Warikomi / Iron steel with Blue(Aogami) #2high carbon steel cladding
Handle: Japanese Walnut with Plastic Ferrule
Method: Hammer Forged
Blade Length: 135mm (5.3inch)
Blade Hight: 48mm(1.8inch)
Weight: about 221g(8.7oz)
Spine Thickness: 7mm/at heel
Blade Type: Double-bevel
Core Edge Steel: Blue (Aogami) #2 High Carbon Steel
HRC (Rockwell Hardness): 61-62
Finishing: Black Finish (Kurouchi)
Place of Origin: Tosa, Japan
Deba knife is a heavy knife that was made to fillet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones.
Deba knives are usually single-bevel, but there are also double-bevel versions that can easily slice through any ingredient. Its double-bevel blade is great for both right and left-handed people.
Blue (Aogami)#2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel No.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 No.2 is very similar to White Steel No.2 in terms of edge sharpness, it has slightly superior edge retention.
Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides ( Mine & Hira ) other than the blade.
There is no elegance like polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than polished finish.