Tojiro Deba Aogami#2 165mm (6.5")
Best To Use
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Tojiro Deba Aogami #2 is a medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 8mm (0.3"), the blade length is 165mm (6.5"), so it is suitable for filleting larger 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.
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! 😊
|Construction||Ni-mai / migaki|
|Hardness (HRC scale)||62-63|
|Overall lenght||314 mm (12.4'')|
|Blade length||165mm (6.5")|
|Blade hight||52 mm (2.0'')|
|Spine thickness||8 mm (0.31'')|
285 g (10.0 oz)
|Handle lenght||128 mm (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.
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.