Tojiro Aogami Deba knife 18cm

A relatively heavy, sharp-tipped knife with a thick, tapering blade. It is designed for filleting fish in a way that does not damage their delicate flesh. Although the Japanese also use it for preparing poultry meat, the Deba knife is not a butcher’s cleaver. You can easily cut through a bone or cartilage with it, but it should not be used for chopping thick bones or striking hard. In this model, the spine edge is slightly rounded to maximize working comfort with the fingers. The Aogami #2 (YSS), also known as Blue Steel, is an excellent high-carbon steel with very high purity, produced by Hitachi Metals based on the traditional iron purification technology called Tatara. Blades made of this material are exceptionally hard and maintain their sharpness for a long time because, thanks to the addition of chromium and tungsten, they are more resistant to abrasion and cracking than other carbon steels. The extremely strong cores are cladded with soft iron, so knives from this series are easy to maintain and work great for everyday use.