The Toyama Kasumi Aogami #2 Ko-Deba is a compact fish butchery knife from Sanjo, Japan. Featuring Aogami #2 carbon steel with iron cladding and a kasumi finish, this knife provides the necessary weight and cutting ability for breaking down small to medium fish.
Handforged in Sanjo, Japan by Shuji Toyama
138mm (5.43") cutting edge length
Aogami #2 (Blue #2) carbon steel core
Reactive iron cladding develops a protective patina over time
Kasumi finish
Right-handed orientation
Ideal for processing small to medium fish
Suitable for professional and home cooks specializing in Japanese cuisine
Overall length: 267mm Blade length - heel to tip: 138mm (5.43") Blade height at heel: 43.5mm Spine thickness • at the handle: 6.0mm • at the heel: 5.3mm • midway: 4.8mm • 1cm from the tip: 2.6mm Weight: 168g Edge/bevel: single Handle: d-shaped magnolia Hand orientation: right-handed Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this deba knife from Toyama, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
