Deba 135mm (5.3 in) Blue#2 blue(Aogami) and handling vegetables with finesse

and handling vegetables with finesse

Phosphorus:

Core Edge Steel: Aogami (Blue)  Super Stainless Clad

Style: Edo Style

This steel can take an extremely sharp edge and hold it for a long time

Deba 135mm (5.3 in) Blue#2 blue(Aogami) and handling vegetables with finesseType: Deba (Kodeba; small Deba) Finish: Kurouchi Blade Length: 135 mm (5. 3 in) Construction: Awase Core Edge Steel: Aogami (Blue) #2 HRC (Rockwell Hardness): 60 61 Handle: Walnut Bevel: Double Bevel Place of Origin: Tosa, Japan A kitchen knife for filleting fish has a thick, wide, and heavy blade with a thin and sharp tip. Its thick base and heavy blade make it easy to cut through bones and decapitate fish. Its sharp tip also makes it easier to cut