The Tojiro Aogami #2 Deba blade is made from Aogami Blue #2. It is a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The inner core of Aogami steel is hammer-forged to an outer layer of soft carbon steel using the san-mai style of 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 that features a convex front side and a concave back side. These types of knives are used primarily by professional cooks in Japan. This deba has a heavy, thick blade intended as a fish filleting knife. However, it can also serve as a poultry butcher knife. Its thickness, and obtuse angle on the back of the heel, allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
Location: Sanjo City, Japan
Construction: Ni Mai, Hammer Forged
Grind: Single Bevel/Right-Handed
Cladding: Soft iron
Edge Steel: Aogami #2 (Blue #2)
Edge Length: 160mm
Handle: Custom Octagonal
Engraving: Hand Engraved
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