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Hatsukokoro Yauji Blue 2 Damascus Deba 165mm

$639.00 NZD

Specifications

Artisan: Yoshihiro Yauji
Style: Deba
Blade Length: 168mm
Overall Length: 317mm
Weight: 272g
Blade Height @ Heel: 50mm
Bevel: Single Bevel
Spine Thickness @ Heel: 7.2mm
Spine Thickness @ Mid: 6.3mm
Spine Thickness 1cm from tip: 2.2mm
Blade Material: Blue 2 Iron Damascus Clad
Handle: Octagon Ebony

 


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Blade Type

The Deba knife, deeply rooted in Japanese culinary tradition, is a robust, single-bevel knife (sometimes double) primarily designed for fileting fish. Its thick, heavy blade effortlessly glides through fish bones and joints, while preserving delicate flesh. Ideal for seafood preparation, the Deba is a staple in Japanese kitchens for its precision and strength.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Hatsukokoro

Hatsukokoro is a brand comprised of knives from some of the best artisans in Japan. Think Yoshikane, Myojin, Yauji, and many more. The creative force behind the Hatsukokoro brand is clearly doing something right turning out outstanding quality and incredible designs with thick spine tapers, unique tsuchime and damascus patterns, with the use of cutting edge (no pun intended) materials. An instantly popular brand, and with very good reason.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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Customer Reviews

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R
Raimon L.
Beautiful fish knife

Amazing looking knife. Great weight and a heavy blade that you can push through joints or small fish bones and cartilage. Sharp and you can use the tip to slice through sashimi as very sharp and precise. Blue 2 is hard to maintain so don't expect it to look pretty for long. Brilliant maker and craftsmanship.