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Mikazuki Knives

Hideo Kitaoka - Shirogami No2 Kurouchi Ajikiri/Deba Knife 120mm with rosewood handle (For right hander)

Hideo Kitaoka - Shirogami No2 Kurouchi Ajikiri/Deba Knife 120mm with rosewood handle (For right hander)

Regular price $218.00 AUD
Regular price Sale price $218.00 AUD
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Knife Type: Ajikiri / small Deba
Steel Type: White 2 (Shirogami No2 carbon steel) Core + soft iron clad, Tsuchime finish
Blade Hardness: HRC 61
Blade Type: Single bevel (For right hander)
Blade Length: 120mm
Full Length: 235mm
Blade Height (Heel): 42mm
Spine Thickness(Heel): 4mm
Handle: chestnut shaped, rosewood handle black ferrule
Weight: 100g


Type of knife:
Deba Knife is a traditional Japanese single bevel Knife. It is popular used for filleting fish. This Ajikiri knife has a lighter, shorter and thinner blade than Deba knives. It is designed for filleting small fishes like mackerels. Since it has single bevel, there are different shape for right hander and left hander.


The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Blacksmith Hideo Kitaoka is a traditional craftsman who is the third generation in Kitaoka Hamono. He is the specialist of traditional Japanese single bevel knives such as Deba knife and Sashimi knife. He has a lot of fans all over the world. 

Type of steel:
White Steel No.2 is a high carbon steel developed by Hitachi Special Stainless Steel. This steel is standard and most commonly used for Japanese style knives such as Sashimi and Deba knife for long time. White Steel No.2  gives a very sharp edge and has very good edge retention. It is also very easy to re-sharpen. It will rust if it is left wet or left in contact with something containing any amount of moisture, so need to wipe and dry completely after using. For longer storage protect with a film of oil to avoid lasting. Recommended for first time of Japanese style high carbon steel  knife users. 
Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.
Hand wash with warm water and towel dry. This is a carbon steel knife. Keep dry after use to prevent rusting.
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.

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