Deba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialized knives are crafted with a specific purpose in mind, and they excel at what they were designed for. In the case of the Deba, the knife is perfect for working with whole fish, as each part of the blade serves a unique function. The heel, being sturdier, is used to cut through the head, tail, and small bones of the fish. The tip, more delicate, is used to penetrate the fish's flesh and guide the chef towards the fish's backbone. The center of the knife, with its curved shape, allows for cutting as close as possible to the backbone to lift the fish fillets and remove the skin. The Deba can also be used for poultry and small game butchery, although this is not its specialty.

Kikuchiyo, the renowned blacksmith from Sakai, Osaka, gained recognition in the early 2000s when he was invited to join Sakai's master craftsmen. His early start in the field of forging allowed him to acquire deep knowledge and skills before facing physical limitations. Notably, Kikuchiyo boldly experimented with unconventional steels such as stainless steel, which made his Ginsan (Silver 3) knives highly sought after by Japanese chefs. His expertise extends to the Honyaki quenching technique, which produces beautiful Hamon patterns and achieves ideal hardness and consistency. Kikuchiyo's knives have earned the respect of Sakai's sharpeners and finishers, and he remains true to his dream of success, honoring his master's forge with every blade he crafts.

Simply put, Aogami #2, developed by Hitachi Metals, is a steel made from Shirogami #2, with the addition of a bit of chromium and tungsten for better durability and improved corrosion resistance. Additionally, the higher carbon content in the steel allows for better edge retention. Objectively, Aogami #2 is an improvement over Shirogami #2. However, for patina enthusiasts, Shirogami steel is more reactive to oxidation, which could be seen as an advantage.