Migaki Aogami Deba, 180mm (7-1/8 in)
Product Description for Migaki Aogami Deba, 180mm (7-1/8 in)
Maker: Hideo Kitaoka (click to see more by this maker)
Item num: 96500
Blade length: 7.25 in.
Cutting edge length: 7.10 in.
Total length: 13.00 in.
Blade height (at heel): 2.15 in.
Blade thickness (near bolster): 0.34 in.
Blade thickness (at midpoint): 0.26 in.
Blade thickness (near tip): 0.06 in.
Item weight: 12.20 oz.
Shipment weight: 14.6 oz.
Blade: Kasumi-yaki blade formed from a migaki jigane and Aogami 2 hagane (Hrc 63-64)
Bolster: Pakka wood
Handle: Makassar ebony
Description: 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 allow 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.
This single-bevel knife is handmade by Hideo Kitaoka. The blade features a satin finished (migaki) mild steel jigane forge-welded to high carbon steel (aogami #2) and tempered to Rockwell c63 - 64. Blue steel imparts a tremendously keen, long lasting edge. Because blue steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish.
Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The shinogi handle is formed from macassar ebony with a pakka wood ferrule. The blade comes razor sharp.
- Carbon steel damascus "hon kasumi" blade
- Extremely hard cutting edge for long-lasting razor sharp knives
- Single bevel for thin, accurate slicing
- Designed for right-handed use
Availability: In stock. Usually ships in 1-2 business days