Type: Deba (Kodeba; small Deba)
Finish: Kurouchi
Blade Length: 135 mm (5.3 in)
Construction: Hon-Warikomi
Core Edge Steel: Aogami (Blue) #2
HRC (Rockwell Hardness): 60-61
Handle: Walnut
Bevel: Double-Bevel
Place of Origin: Tosa, Japan

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. Deba knives are usually single-bevel, but double-bevel versions can easily slice through any ingredient. Its double-bevel blade is excellent for both right and left-handed people.

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.

* This is handmade product, so there may be slight difference from the actual image.

Deba Kurouchi 135mm (5.3 in) Aogami (Blue) #2 Double-Bevel

¥23,500