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Tadafusa Aogami Professional Left-Handed Deba (Ajikiri) - 5 1/3 in. (135mm)

Tadafusa Aogami Professional Left-Handed Deba (Ajikiri) - 5 1/3 in. (135mm)
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Availability: In stock. Usually ships in 1-2 business days

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Product Description for Tadafusa Aogami Professional Left-Handed Deba (Ajikiri) - 5 1/3 in. (135mm)

Maker: Tadafusa Aogami (click to see more by this maker)
Price: $224.95
Item num: 85704
Blade length: 6.00 in.
Total length: 10.50 in.
Blade height (at heel): 1.90 in.
Blade thickness (near bolster): 0.25 in.
Item weight: 5.92 oz.
Shipment weight: 8.64 oz.
Blade: Single bevel blue steel #2 (aogami) carbon steel forge-welded to mild steel for an extremely hard (62-63 Rc) cutting edge that will be easy to maintain
Bolster: Buffalo horn
Handle: Ho wood
Description: Deba Hocho have a thicker blade and are a general purpose heavy kitchen knife suitable for meat preparation and many other cutting tasks. The smaller size of the Ajikiri makes it great for smaller tasks. Many chefs find it perfect for those cutting jobs that would be performed by a paring knife in the Western kitchen. Both the handle and the blade are created specifically for left-handed use.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, these knives can be honed to a sharper edge than can double bevel knives.
The professional level blade is forged using the Hon Kasumi technique -- a forging process which creates the misty appearance at the lamination line between the two kinds of metal. These blades are hand forged from a combination of hard Aogami Hagane 'blue steel' forge-welded to a piece of Jigane mild steel. The most exacting standards as well as considerable time are required for this type of forge work. After forging, each blade is individually tempered to Rockwell 62-63 (very hard!) leaving a razor edge that is very easy to keep sharp.
Availability: In stock. Usually ships in 1-2 business days

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