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Home | Japanese Kitchen Knives | Hitohira Nakagawa Manzo 165mm Deba Aogami 2 Ho Wood with Saya

Hitohira Nakagawa Manzo 165mm Deba Aogami 2 Ho Wood with Saya

Name: Hitohira Nakagawa Manzo 165mm Deba Aogami 2 Ho Wood with Saya
Brand: Hitohira
SKU: AAA-510-05-NA165
Price: 391.46 GBP
Availability: InStock

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Product Description

Hand forged and ground in Sakai, the Kikuchiyo Manzo series knives from Hitohira represent excellent Sakai craftsmanship. These are characterized by a forging and heat treatment that offers an easy sharpening, good toughness and excellent edge life.

Deep ground ura hollow grind on the inside makes for excellent food release. This also helps to keep a narrow urasaki throughout the life of the blade. The polished spine and heel are a noice touch!

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About This Knife

Fish Butchery

Designed specifically for fish breakdown.

OK for soft raw fish bones, not for heavy bones.

Carbon Steel

Reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Deba

A deba is a traditional Japanese single-bevel knife designed for processing fish. Its thick, heavy blade provides the strength needed to break down whole fish, remove heads, and make clean cuts through bones without chipping. The fine, razor-sharp edge near the tip allows precise filleting and skin removal. While primarily used for fish, the robust heel can also handle light poultry work. The deba’s weight and geometry give it controlled, confident cutting in tasks that require both power and accuracy.

Specifications

Total Length: 315mm
Edge Length: 170mm
Heel Height: 52mm
Spine Thickness: 7.45mm
Weight:
Orientation: Right-handed

Materials

Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ho Wood & Buffalo Horn Ferrule Octagonal

Care Guide

This is a carbon steel knife made from hard steel.
Carbon steel knives develop a dark patina and require attentive care.
Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
Rust will form with long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
New deba edges are thin. Avoid excessive twisting to avoid edge damage.
Do not use bamboo, plastic, stone or metal cutting surfaces.

About Hitohira

Tokyo, Japan

Hitohira is a Tokyo-based company that has strong partnerships with a wide network of Japanese blacksmiths, sharpeners, and handle makers to offer thoughtfully curated kitchen knives. Rather than producing in-house, they focus on sourcing and quality control, working closely with both renowned and lesser-known craftspeople to bring exceptional tools to cooks and collectors worldwide.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.