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Deba Kataba blade 240mm Aogami no. 1 Kurouchi
Deba Kataba blade 240mm Aogami no. 1 Kurouchi
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4.600,00 Kč
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4.600,00 Kč
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⚠️ Please note:
This blade comes without a handle. To complete your knife, don't forget to select and add a handle from our offer to your cart.
This blade comes without a handle. To complete your knife, don't forget to select and add a handle from our offer to your cart.
Once you order both, we will fully assemble, glue, and sharpen the knife in our workshop. This way, you will receive a finished and fully functional knife at home.
(If you wish to make the handle yourself at home and only want the blade sent to you, please let us know in the order notes.) The average delivery time is approximately 1 week.
(If you wish to make the handle yourself at home and only want the blade sent to you, please let us know in the order notes.) The average delivery time is approximately 1 week.
Tosa Uchi Hamono Deba Kataba 240 mm — Aogami no. 1 | Kuro-uchi | Single bevel
The Deba from Tosa Uchi Hamono is a knife for those who take fish preparation seriously. The massive 240mm blade made of Aogami no. 1 steel with a kuro-uchi finish can handle the preparation of whole fish—from breaking down to filleting to delicate cuts. The single-bevel edge (kataba) ensures the precision that is standard in Japanese cuisine.
Specifications
- Blade Length: 240 mm
- Style: Deba Kataba (Japanese fish knife, single bevel)
- Grind: Single Bevel (kataba)
- Finish: Kuro-uchi (raw forged finish)
Materials
- Blade Steel: Aogami no. 1 (Blue Steel #1) — premium high-carbon tool steel with 1.2–1.4% carbon content
- Finish: Kuro-uchi — raw forged surface without polishing, authentic Japanese character
- Forging: Hakko — traditional Japanese forging technique
Blade Features
- Aogami no. 1 — the hardest of the blue steel series, HRC 63–65, exceptional sharpness and edge retention
- Single-bevel edge (kataba) — precise Japanese grind for clean cuts during filleting
- Massive 240mm blade — suitable for whole fish, larger cuts of meat, and poultry
- Kuro-uchi finish minimizes food adhesion and gives the knife an authentic Japanese character
- Reactive steel — naturally patinas, creating a protective layer with proper care
Care and Maintenance
- Hand wash, dry immediately — the knife must not come into contact with a dishwasher
- Regular sharpening on a Japanese whetstone (recommended #1000 + #3000–6000)
- Lightly oil after use (camellia or neutral oil) to protect against corrosion
- Store on a magnetic holder or in a wooden block
Warning
- Reactive (carbon) steel — no stainless protection. Requires active care.
- Single bevel edge — designed for right-handed users (standard Japanese design).
- The blade is supplied without a handle — the handle must be ordered separately or you can make your own.
- Not intended for children.
- Do not cut on glass, ceramic, or stone surfaces.
