{"product_id":"hidetsune-ryo-deba-aogami-2-180mm-magnolia","title":"Hidetsune Ryo-Deba Aogami #2 180mm (7.1\")","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003eIntroducing the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eHidetsune Ryo-Deba Aogami #2 Kuro-uchi 180mm\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a premium Japanese knife crafted by Hidetsune, a smithy with over 100 years of tradition. Designed for professional chefs and experienced home cooks alike, this versatile Ryo-Deba is built for preparing fish and other meats with confidence and control. The knife is finished with a traditional \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eoval magnolia handle\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, keeping the overall feel light, simple, and distinctly Japanese.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/japanese-deba-knife-everything-you-need-to-know\"\u003eDeba\u003c\/a\u003e is one of the »big three« Japanese traditional kitchen knives, alongside \u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable?pf_t_type=blade+shape_usuba\"\u003eusuba\u003c\/a\u003e and \u003ca href=\"\/collections\/yanagiba-knives-slicer\"\u003eyanagiba\u003c\/a\u003e. They are essentials that every sushi chef needs to master.\u003c\/p\u003e\n\u003cp\u003eUnlike typical single-bevel deba knives, this model features a double bevel grind—known as a Ryo-Deba—making it easier to sharpen and ideal for both right- and left-handed users. Its sturdy blade is designed for heavy-duty tasks like filleting, portioning, and cutting through the bones of large fish and poultry with ease.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Aogami #2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAogami #2\u003c\/a\u003e is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have exceptional edge retention and also sharpen very easily. ⚠️ Read about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a double-bevel blade with a convex V-edge. It is heavier and stronger near the handle, tapering thinner and more precise towards the tip. This design makes the knife highly responsive, easily maneuverable, and well balanced. This blade profile is known as distal taper — you can learn more in our article on \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eblade geometry\u003c\/a\u003e.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003ekuro-uchi finish\u003c\/a\u003e (\u003cem\u003ekuro\u003c\/em\u003e - ‘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 \u003cem\u003ekireha\u003c\/em\u003e (lower part of the blade or ‘blade road’) has a classic cloudy \u003cem\u003ekasumi\u003c\/em\u003e finish.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is made of the most commonly used handle wood in traditional Japanese knives - \u003c\/span\u003e\u003cstrong\u003emagnolia wood\u003c\/strong\u003e\u003cspan\u003e. It is preferred wood of Japanese sushi chefs due to its \u003cstrong\u003eantiseptic properties\u003c\/strong\u003e and it is easy and inexpensive to rehandle as there is an abundance of magnolia handles on the market. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eTHE SMITHY:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/hidetsune\"\u003eHidetsune\u003c\/a\u003e is a legacy forged through generations — the name combines the master’s \"秀\" (Hide) and the founder’s own \"常\" (Tsune). Now in its third generation, this century-old blacksmith tradition crafts robust tools like axes, hatchets, and Deba knives, blending heritage with exceptional strength and precision.\u003c\/p\u003e","brand":"Hidetsune","offers":[{"title":"Default Title","offer_id":54970143310170,"sku":"410101102120","price":160.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaRyoDebaAogamiKuro-uchi180mm_Magnolija__410101102120-2.jpg?v=1791803499","url":"https:\/\/sharpedgeshop.com\/products\/hidetsune-ryo-deba-aogami-2-180mm-magnolia","provider":"SharpEdge","version":"1.0","type":"link"}