Yoshihiro AOGASUMI Deba – Yasuki Blue Steel #2 (Aogami #2) Left-Handed Hongasumi Finish Japanese Fish Butchery Knife red making it ideal for chefs

making it ideal for chefs who prioritize precision and control in fish butchery

improving corrosion resistance while maintaining the cutting performance of carbon steel

Option Wooden Saya Cover &  Saya Pin *Definition of Blade Length :the Length from top edge of the blade to the end

from slicing meat and fish to chopping vegetables

Yoshihiro AOGASUMI Deba – Yasuki Blue Steel #2 (Aogami #2) Left-Handed Hongasumi Finish Japanese Fish Butchery Knife red making it ideal for chefsThis Yoshihiro AOGASUMI Deba is crafted from Yasuki Blue Steel #2 (Aogami #2), a high performance Japanese carbon steel enhanced with chromium and tungsten for improved hardness, edge retention, and durability. It is widely used in professional kitchen knives for its long lasting sharpness and reliable cutting performance. The Deba is a traditional Japanese single bevel knife designed for breaking down whole fish. Its thick blade provides stability