The Tojiro Knife Company is a highly respected and loved manufacturer of kitchen blades in Japan. They are known for their superior quality at reasonable prices. These are high performance knives that will offer users years of cutting pleasure and joy of ownership.
The Tojiro Aogami line is made from the well liked Blue #2 high carbon steel. This alloy is made by the Hitachi Metal Company. Blue steel is white steel with chromium and tungsten added to it. These added elements result in superior corrosion resistance and edge retention. They also allow for a deeper hardening. The inner core of Aogami steel is hammer forged to an outer layer of soft carbon steel in the san-mai style of awase (cladding). San-mai translates to three flat things in English and refers to the three layers of steel that are forged together to make the blade and in so doing, protect the inner core steel.
This is a classic deba. Ground just on one side, it is suitable for right-handed users only. It is mainly used as a fish processing knife although it can cut meat too. It is perfect for beheading and filleting fish without damaging the delicate flesh. The blade is perfectly designed to ride along the spine and bones to separate the fillets.
The handle is a traditional D-shape made from ho wood with a buffalo horn ferrule.
Location: Sanjo, Japan
Construction: Hammer Forged, San Mai
Grind: Single Bevel, Right Handed
Cladding: Soft Iron
Edge Steel: Aogami (Blue #2)
Handle: Ho Wood D Handle
Ferrule: Buffalo Horn
Weight: 11.1 ounces
Blade Length: 190 mm
Total Length: 340 mm
Spine Thickness at Base: 7.5 mm
Blade Height: 57.1 mm
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