Sukenari Aogami No.2 (Blue Steel No.2) High Carbon Steel Hon Kasumi knife is Sukenari’s standard product line. This knife provides additional hardness, toughness and longer edge retention than the White Steel No.2 Hon Kasumi knives, which makes them ideal for people who do not have the time to sharpen their knives during their long working hours.
This laminated knife has a cutting edge of Hitachi Aogami #2 (Blue Steel No.2; HRc. 63) that is welded forged with soft iron for increased toughness and ease of re-sharpening.
Sukenari Blue Steel No.2 Hon Kasumi series knife is fitted with select quality octagonal magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.
The Japanese Deba, which is also called the Hon-deba (Literally, “true deba"), is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The significant weight of the Deba is desirable because, with adequate care, the sturdy heel section of the knife can be used to cut or chop through the bones found in small and medium-sized fish and poultry.
Knife Model: Sukenari Hon Kasumi Blue Steel No.2 Series Deba
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
Deba 150mm (5.9")
Cutting edge length: 158mm
Total Length: 295mm
Blade Thickness: 6mm
Blade Width: 46mm
Handle Length: 121mm
Total Weight: 224g
|Deba 180mm (7")|
|Deba 210mm (8.2")|
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Was worried that blue steel would prove too prone to chipping but fears are unfounded, knife has been faultless in operation Fantastic service as ever from Japanesechefsknife.com