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Tojiro Deba Aogami #2 is a small-to-medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 7mm (0.28"), the blade length is 150mm (5.8"), 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!
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.
About Tojiro:
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! 😊
Specifications:
| Blade shape | Deba |
| Blade length | 150mm (5.9") |
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Steel type
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| Handle type / wood | Japanese / Magnolia |
| Hardness (HRC scale) | 62-63 |
| Blacksmith | Tojiro |
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.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.