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Free shipping in Canada for all purchases of $150 or more (More details*) - The Canada Post strike does not affect our delivery service.
Free shipping in Canada for all purchases of $150 or more (More details*) - The Canada Post strike does not affect our delivery service.
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Hitohira Tanaka Manzo Aogami #1 Deba 180mm Ho

Hitohira Tanaka Manzo Aogami #1 Deba 180mm Ho

by Hitohira
$525.00 - $525.00
$525.00
$525.00 - $525.00
$525.00

Please note

Each handle is unique and may feature distinct variations, such as different shades or colors in the buffalo horn, which is part of its authentic, handcrafted character.

Store availability

Montréal ● In stock Québec ● Out of stock

*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)

Description
Deba literally translates as “sharp carving knife” and can also be called Hon-Deba (real Deba). Japanese specialty knives are made with a specific purpose in mind, and they excel at what they are designed to do. In the case of the Deba, the knife is perfect for working whole fish, as each part of the blade has its own function. The sturdier heel is used to cut fish heads and tails, as well as small bones. The more delicate tip is used to penetrate the flesh of the fish, as well as guiding the cook to the dorsal column of the fish. The center of the knife, with its curved shape, cuts as close as possible to the dorsal column to lift the fish fillets and remove the skin. The Deba can also be used to butcher poultry and small game, although this is not its specialty.

Explained simply, Aogami #1 developed by Hitachi Metals is a steel made from Shirogami #1 in which a little chromium and tungsten are added for greater durability and corrosion resistance. On top of this, the steel's higher carbon content results in better cutting retention. Objectively speaking, Aogami #1 is an improvement on Shirogami #1.
Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

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Dimensions

Size

180mm

Weight

297g

Total lenght

334mm

Handle length at tip

200mm

Edge lenght

186mm

Blade height

53mm

Blade thickness

6.7mm

Handle size

134mm

Blade

Steel

Aogami #1 with iron cladding

Steel type

Carbon steel

Finish

Migaki

Handle

Handle material

Ho wood and buffalo horn

Details

Profile

Deba

Usage

Fish knife

Hand orientation

Right handed

Making

Production area

Sakai/Osaka

Blacksmith

Tanaka

Sharpener

Manzo

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.