Tojiro Deba Aogami #2 Damascus 165mm (6.5")
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Tojiro Deba Damascus Aogami #2 is a medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 7mm (0.28"), the blade length is 165mm (6.5"), so it is suitable for filleting medium-sized fish. The knife handle is made from traditional magnolia wood with the ferrule from buffalo horn. It will be difficult to find a more traditional, classic deba knife than this one!
This deba features a beautiful Damascus pattern. The term damascus is used for stunning water-like patterning that emerges when the central core of the blade (cutting edge) is made with a harder steel and wedged between more than two layers of milder, more pliable steel. Damascus in itself has no practical value, but definitely adds aesthetic as well as actual value to the knife. It is undoubtedly the most known and appreciated look in Japanese kitchen knives.
The blade will develop patina! The knife is forged from Aogami #2 steel, the hardness of around 62-63 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. Ballistol oil is recommended for the care of such blades.
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊
|Steel type:||Aogami #2|
|Hardness (HRC scale):||63-64
|Overall length:||315mm (12.4")|
|Blade length:||165mm (6.5")|
|Spine thickness:||7.0mm (0.28")|
|Weight:||285g (10.1 oz)|
|Handle length:||128mm (5.0")|
|Handle type / wood:||Japanese / Magnolia|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
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