With Case: abt 340 mm

The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together

It combines an astonishing long-lasting sharpness that cannot be found even in the Aogami and V10 class

In addition to butchering small fish

Deba (Butcher Knife) Aogami Steel No. 2, 165mm Western Deba With Case: abt 340 mmDeba (Butcher Knife) Aogami Steel No. 2, 165mm Two HONMAMON Stars Blade Edge : Aogami Steel No. 2 and Soft Iron. Beautiful "Kasumi Pattern" (Like Mist)" Hardness : around HRC61 + 1 Handle : Japan Style with Ferrule Made of Water Buffalo Horn, Octagonal pattern Single Bevel(For right hander) Made in Japan! Handmade by Tosa Craftsmen! Deba is used for fish filleting and chopping meat without bones. It is made by blacksmith with fire forged. Coal fire