Shirasagi Kiritsuke Deba Aogami #2 Kuro-uchi 180mm (7.1")
✔︎ No import fees & duties - worldwide
- Knife Care
Shirasagi Kiritsuke Deba Aogami #2 Kuro-uchi 180mm is a Japanese kitchen knife designed for heavy-duty work for skilled professionals or experienced home users. Especially recommended for "big game" fishing enthusiasts!
The weight and geometry of the blade make it suited for working with larger fish, while the K-tip allows better control and visibility during filleting, making it perfect for smaller fish and deboning poultry, as well.
Traditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:
Aogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.
This deba has a unique look for a single-bevel knife as it has a pointed, diamond-shaped tip, also known as a K-tip, typically associated with kiritsuke knives. The shape and geometry of the blade allow the use of the knife in several ways: filleting larger fish (weighing over 3 kg), filleting smaller fish (such as sardines or mackerels), and deboning poultry.
- The Kiritsuke tip gives a better view of the tip's movement during cutting, ensuring more exact work.
- The thin and sharp front tip is also excellent for deboning chicken, where we need a clear view and guidance of the blade.
- The knife is sturdy and extremely precise - it has a heavy, strong blade at the heel and a fine, firm front tip.
- The thickness of the blade allows safe filleting without chipping the cutting edge.
Aogami #2 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. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.
Ni-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.
The knife is a single-bevel blade and is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry.
Traditional knives are usually polished to a high shine (migaki look), making this kuro-uchi deba stand out from other single-bevel knives in terms of the final look of the blade. The Kuro-uchi finish on Aogami #2 blades provides a protective layer against rust and other external elements that can damage the surface.
The upper part was left untreated – we call this a kuro-uchi finish (kuro - ‘black’), which is a layer of raw, protective patina on the outer steel. It gets a nice contrast from the kanji that bears the name of the smithy, Hatsukokoro (初心). The kireha (lower part of the blade or ‘blade road’) has a classic cloudy kasumi finish.
Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule. The octagonal handle allows a compact and firm grip during the filleting process without slipping or causing any injuries, which is critical when working with raw fish.
A traditional feature of wooden handles is that over time the soft surface of the wood will lose its smoothness and shine, giving it an even better grip and making it even safer to use with wet hands. This extra friction of the "roughened" surface ensures that greasy, wet, and slippery palms don't slide forward on the blade during use.
Blade shape: Deba
Steel type: Aogami #2
Blade construction: Ni-mai / kuro-uchi
Hardness (HRC scale): 63
Overall length: 339mm (13.3")
Blade length: 188mm (7.4")
Blade height: 54.6mm (2.1")
Spine thickness: 8.2mm (0.32")
Weight: 405g (14.3 oz)
Handle length: 138mm (5.4")
Handle type / wood: Japanese (Wa) style / Wenge
Kanji on the blade:
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.
✔ Use a magnetic rack, knife blocks, or use 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.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
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- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
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.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
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.
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