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Migaki Deba, 165mm (6-1/2 in.) with Aogami 2 Carbon Steel

Migaki Deba, 165mm (6-1/2 in.) with Aogami 2 Carbon Steel
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Availability: In stock. Usually ships in 1-2 business days
Price:$465.00

product description

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Product Description for Migaki Deba, 165mm (6-1/2 in.) with Aogami 2 Carbon Steel

Maker: Yoshikazu Ikeda (click to see more by this maker)
Price: $465.00
Item num: 94848
Blade length: 6.50 in.
Total length: 12.40 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.30 in.
Blade thickness (at midpoint): 0.24 in.
Blade thickness (near tip): 0.13 in.
Item weight: 11.00 oz.
Shipment weight: 13.6 oz.
Blade: Hand forged Aogami #2 (blue #2) carbon steel with satin finish
Bolster: Black buffalo horn
Handle: Ho wood
Description: Yoshikazu Ikeda is one of the finest smiths in Sakai, Japan. Ikeda has been making knives and swords for over 40 years, beginning in his early 20s. In 1988, he was recognized as a dentoukougeishi by the Japanese government and since 2001 he has been the chairman of the association of dentoukougeishi. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protecting traditional arts and techniques.
Deba Hocho have a thicker blade and are suitable for cutting through meats and many other heavy cutting tasks. It is traditionally used for filleting fish as well as cutting chicken, pork and beef. Its heaviness and thickness allows for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
Yoshikazu-san is very close to retirement. I was very pleased to recently get several presentation grade pieces that he made for an exposition in Tokyo. This is one such knife.
This knife was completely hand forged by Yoshikazu - a true master. The hard Aogami cutting edge is laminated with mild steel, resulting in a keen, long lasting, and durable edge. Blue steel provides an exceptional, long lasting edge. A distal taper ensures a perfect balance.
The handle is formed from ho wood, the traditional wood for Japanese knife handles. Ho wood holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.
Availability: In stock. Usually ships in 1-2 business days

 
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