Damascus Ajikiri Deba, 120mm (4-3/4 in) - Octagonal Ho Handle

Product Description for Damascus Ajikiri Deba, 120mm (4-3/4 in) - Octagonal Ho Handle

Maker: Yoshikazu Ikeda (click to see more by this maker)
Item num: 96521
Blade length: 4.80 in.
Cutting edge length: 4.40 in.
Total length: 9.15 in.
Blade height (at heel): 1.50 in.
Blade thickness (near bolster): 0.23 in.
Blade thickness (at midpoint): 0.22 in.
Blade thickness (near tip): 0.03 in.
Item weight: 4.80 oz.
Shipment weight: 6.4 oz.
Blade: Hand forged damascus with an aogami 2 (blue #2) carbon steel cutting edge
Bolster: Buffalo horn
Handle: Octagonal ho wood
Description: Yoshikazu Ikeda is one of the finest smiths in Sakai, Japan. Ikeda has been making knives and swords for over 40 years, beginning in his early 20s. In 1988, he was recognized as a dentoukougeishi by the Japanese government and since 2001 he has been the chairman of the association of dentoukougeishi. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protecting traditional arts and techniques.
Ajikiri Deba are shorter in length than other deba. This single bevel knife is named for the horse mackerel, "aji", that it is traditionally used to cut. Ajikiri are ideal for deboning meat and small fish and are used for many other general purpose cutting tasks - from cutting chicken and pork to beef. They can be used for detailed cutting jobs that would be performed by a paring knife in the Western kitchen. The heaviness and thickness allows for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
This knife is completely hand forged by a true master. The hard Aogami #2 cutting edge is forge welded to the many-layered damascus (suminagashi), resulting in a keen, long lasting edge with exceptional durability. Blue steel has a very keen edge with tremendously long edge holding. A distal taper ensures a perfect balance.
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. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives. This knife is best used by a right-handed user.
The octagonal handle is formed from resilient ho wood. Ho wood holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.


Availability: Not currently available