Tsunehisa Ryo-Deba Aogami #2 Kuro-uchi 135mm (5.3")
🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
One of the most robust and unique deba knives in our collection, the Tsunehisa Ryo-Deba Aogami #2 Kuro-uchi 135mm (5.3") stands out with its double-bevel grind — unlike most traditional deba knives that are single-beveled. This makes it easier to sharpen, suitable for both left- and right-handed users, and incredibly effective for heavy-duty work like breaking down large fish or poultry.
Crafted with a thick spine and forward balance, this knife is ideal for tasks that demand power, precision, and control. A favorite among professionals and big game fishing enthusiasts, it’s a rugged tool built for serious prep work.
BLADE SHAPE:
Deba is one of the “big three” traditional Japanese knives, alongside usuba and yanagiba. Designed specifically for preparing whole fish, the deba excels at:
- Cleaning and gutting
- Filleting with minimal flesh damage
- Portioning
- Cutting through smaller bones, fins, and heads
The 135mm length offers greater maneuverability and control, making it especially suitable for working with smaller fish or for detailed tasks like removing fins and heads. Compared to the more common 165mm deba, this compact size is easier to handle and puts you closer to the work—ideal for those who prefer precision over brute force.
STEEL:
This knife’s core is forged from Aogami #2 (Blue #2) — a traditional high-carbon steel known for:
- Outstanding edge retention
- Smooth, precise sharpening
- Excellent performance under demanding use
Due to its carbon-rich composition, this steel can develop a patina over time and may rust if not dried properly. Regular maintenance is essential to keep it performing at its best.
⚠️ Read more about knife care here.
LAMINATION:
To strengthen the brittle core steel and improve resistance to shock and lateral stress, the blade is constructed using the san-mai method (three-layer laminate). This construction helps absorb impact and protects the cutting edge from chipping during heavy use.
GEOMETRY:
The blade features a double-bevel edge with a subtle convex (hamaguri) grind, providing excellent food release and durability. It also has a distal taper — thicker and heavier at the heel, and gradually thinning toward the tip. This shape increases responsiveness, improves balance, and offers excellent control for delicate work. This type of blade design is called distal taper - you can read more about it in the article on blade geometry.
BLADE FINISH:
The blade has a kuro-uchi blade finish. The Kuro-uchi finish on Aogami #2 blades provides a protective layer against rust and other external elements that can otherwise damage the surface. The kuro-uchi finish (kuro - ‘black’) is a layer of raw, protective patina on the outer steel. It gets a nice contrast from the hand-chiseled kanji on the blade. The kireha (lower part of the blade or ‘blade road’) has a classic cloudy kasumi finish.
HANDLE:
Japanese (Wa) style handle is made out of rosewood and is topped with a black pakka wood ferrule. The oval handle allows a comfortable and firm grip, suitable for both left- and right-handed users.
THE SMITHY:
Tsunehisa is a collective brand representing a selection of high-performance Japanese knives made in various regional workshops across Japan — including Tosa, Sakai, and Seki. Each knife combines regionally specialized steel with traditional craftsmanship and modern practicality.
Their aim is simple: create well-balanced, performance-driven kitchen tools that meet the needs of professionals and passionate cooks around the world.
Blade shape: Deba
Steel type: Aogami #2
Blade construction: San-mai / convex v-edge / kuro-uchi
Hardness (HRC scale): 63
Overall length: 257mm (10.1")
Blade length: 135mm (5.3")
Blade height: 47mm (1.9")
Spine thickness: 6.1mm (0.24")
Weight: 190g (6.7 oz)
Handle length: 114mm (4.5")
Handle type / wood: Japanese (Wa) style / Rosewood
Kanji on the blade:
Blacksmith: Tsunehisa
Location of the smithy: TOSA / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
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