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alt="Top view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm in diagonal position with the tip facing upper right"
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alt="Top view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm. Image focuses on the right side of the blade"
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alt="Close up view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm. Image focuses on the kanji side"
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alt="Close up view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm. Image focuses on the tip area of the right side of the blade."
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alt="Top view of the left side of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm. "
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alt="Close up view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm. Image focuses on the tip area of the back side of the knife"
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alt="Close up view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm. Image focuses on the spine area of the knife."
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alt="Close up view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm. Image focuses on the choil area of the knife."
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alt="Top view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm in vertical position"
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alt="Top view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm where the tip is facing the bottom right"
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alt="Top view of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm where the tip is facing upper left"
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alt="Close up view of the handle of Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm"
Hand-forged in Echizen, Japan by Hideo Kitaoka, this 210mm mioroshi deba is a hybrid of the deba and the yanagiba. It has an Aogami #2 core clad in damascus. The blade is narrower and slightly thinner than a standard deba. It is a Japanese single bevel knife for filleting and portioning fish. Aogami #2 balances edge retention and toughness. Right-handed users only.