The history of Tojiro knives started with a stainless steel fruit knife that was released in 1955. At that time, it was said that stainless steel blades were not sharp enough compared to carbon steel. Therefore, Tojiro pursued in earnest “cuttable knives,” realizing continuous improvement and evolution. Today, the corporate message is “More than just sharpness.” Tojiro wishes to deliver not only sharpness but the feeling that a knife fits comfortably in your hand as you use it, becoming your perfect kitchen partner.
This classic deba is fashioned from Aogami (Blue #2) steel. Aogami 2 is a purified Shirogami steel with chromium and tungsten added. It is extra hard and has excellent sharpness and abrasion resistance. Though it requires a good sharpening technique, long-lasting sharpness can be obtained once you get used to the process.
Deba knives are one of the three traditional blades used in Japanese professional kitchens, along with the yanagiba and usuba. The knife is ground on one side only and the back side of the knife is flat (actually, it is slightly concave shaped for food release and easier sharpening). Single bevels knives have more acute angles on their edges, so they excel at cutting softer, thinner product like fish but in return require a different skill set to use. This knife has been made for right-handed users.
Location: Sanjo, Japan
Construction: Hammer Forged, Ni Mai
Grind: Single Bevel, Right Handed
Cladding: Soft Iron
Edge Steel: Aogami (Blue #2)
Handle: Custom Octagonal
Edge Length: 150mm
Total Length: 285mm
Engraving: Hand Engraved
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