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Yoshihiro — Blue Steel #2 Deba Japanese Kitchen Knife 16.5cm Magnolia Handle
AUD A$488.99AUD A$406.99
Traditional single-bevel deba in Aogami Blue Steel #2 with a magnolia and buffalo horn handle.
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Specs
- 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 soaking up 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 starts 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 soaks up 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.
Looking After Your Blade
Keep your blade in top nick. Give it a rinse and dry after each use to stop corrosion. Every now and then, rub a thin coat of mineral oil along the blade. Sharpen with a whetstone or honing rod at a steady angle. Store it in a sheath, knife roll, or on a magnetic strip — never chucked loose in a drawer. For carbon and Damascus steel, give it a wipe after cutting acidic foods. For folding knives, clean out the pivot and pop a drop of lubricant in to keep it opening smoothly.
