Kurouchi Ajikiri Deba - 105mm (4 1/8 in.) -- Shirogami 2 Carbon Steel

Product Description for Kurouchi Ajikiri Deba - 105mm (4 1/8 in.) -- Shirogami 2 Carbon Steel

Maker: Okeya (click to see more by this maker)
Item num: 95999
Blade length: 4.25 in.
Total length: 9.10 in.
Blade height (at heel): 1.60 in.
Blade thickness (near bolster): 0.10 in.
Blade thickness (at midpoint): 0.10 in.
Blade thickness (near tip): 0.10 in.
Item weight: 3.20 oz.
Shipment weight: 4.8 oz.
Blade: Kurouchi Shirogami 2 carbon steel cutting edge with mild steel jigane, Hrc 60
Bolster: Molded plastic ferrule
Handle: Cherry wood
Description: Okeya knives are made by a multi generational family blacksmith shop run by Okeya-san and his son. Okeya-san's grandfather started the company making small, handy knives (kiridashi) for multi-purpose uses such as cutting, whittling, and some cooking utility knives. They plan to make knives for generations to come.
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.
The cutting edge (hagane) is formed from high performing, razor sharp Hitachi White #2 with a soft mild steel cladding (jigane). A kurouchi forge finish provides limited rust resistance. Because shirogami is a carbon steel, these knives must be dried after use to prevent rust or tarnish.
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.

  • Carbon steel "kasumi" blade
  • Extremely hard cutting edge for long-lasting razor sharp knives
  • Single bevel for thin, accurate slicing
  • Designed for right-handed use


Availability: Not currently available