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Yoshihiro — Blue Steel #2 Deba Japanese Kitchen Knife 16.5cm Magnolia Handle
USD $315.99USD $262.99
Traditional single-bevel deba in Aogami Blue Steel #2 with a magnolia and buffalo horn handle.
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Specifications
- Blade Material
- Aogami Blue Steel #2
- Handle
- Magnolia + Buffalo Horn
- Blade Length
- 16.5cm
- Total Length
- 31cm
- Weight
- 250g
- HRC
- 62-64
- Grind
- Single Bevel (Right)
- Cladding
- Soft Iron
Description
Yoshihiro’s Deba is a purpose-built Japanese fish-butchering knife forged from Aogami Blue Steel #2, ground to a single bevel for maximum cutting precision. The 16.5cm blade handles filleting, head removal, and bone cutting with authority. A magnolia wood handle with buffalo horn ferrule balances the blade while absorbing moisture naturally.
The Fishmonger’s Ritual
Set the heel behind the gill plate, press down—the single bevel slides through bone with a clean crack. Turn the fish and let the flat side glide along the spine, lifting fillets in unbroken sheets.
Every morning at the market begins with this blade and ends with pristine cuts on ice.
Sakai’s Blue Steel Tradition
Forged in Sakai by a master blacksmith, the Blue Steel #2 core is clad in soft iron that protects the hard edge and develops a distinctive patina with use.
The magnolia handle absorbs moisture and improves its grip as it seasons, while the buffalo horn ferrule prevents the tang from splitting the wood—a detail perfected over centuries.
Knife Care & Maintenance
Keep your blade performing at its best. Rinse and dry after each use to prevent corrosion. Apply a thin coat of mineral oil to the blade periodically. Sharpen with a whetstone or honing rod at a consistent angle. Store in a sheath, knife roll, or magnetic strip — never loose in a drawer. For carbon and Damascus steel, wipe after contact with acidic foods. For folding knives, clean the pivot area and apply a drop of lubricant to ensure smooth deployment.
