





The Hideo Kitaoka Deba 165 mm Aogami #2 is a traditional Japanese fish butchery knife designed for filleting, portioning and breaking down whole fish. Its robust Deba profile combines a thick, rigid blade with excellent cutting control, making it ideal for separating fillets, cutting through fish heads and working precisely around bones using traditional Japanese techniques.
The blade features an Aogami #2 carbon steel core, valued for its excellent edge retention, fine sharpening characteristics and outstanding cutting performance. Hardened to approximately 62 +/- 1 HRC, it provides a stable edge suitable for demanding fish preparation. Both the core and the iron cladding are reactive, giving the knife a distinctly traditional character while requiring careful maintenance. The blade should always be washed, dried thoroughly and stored in a dry environment after use.
The polished Migaki finish highlights the clean, classic appearance of the blade. With a spine thickness of 7.3 mm at the heel, the knife offers the rigidity expected from a traditional Deba. Its single bevel edge delivers exceptional precision when filleting fish and separating flesh from bones, making it particularly suitable for users familiar with traditional Japanese single bevel knives.
The octagonal magnolia wood handle with a pakka wood ferrule provides a secure and comfortable grip during controlled cutting. Weighing 263 g, the knife offers excellent balance and stability, allowing confident handling during demanding fish preparation tasks.
Specifications
Brand: Hideo Kitaoka
Country of manufacture: Japan
Knife type: Deba
Blade length: 16.6 cm
Overall length: 30.3 cm
Blade height at heel: 5.1 cm
Blade height at center: 4.5 cm
Blade thickness at heel: 7.3 mm
Blade thickness at center: 5.7 mm
Handle length: 12.5 cm
Handle: octagonal magnolia wood, pakka wood ferrule
Steel: Aogami #2 carbon steel core, iron cladding
Blade finish: Migaki (polished)
Hardness: 62 +/- 1 HRC
Edge grind: single bevel
Weight: 263 g

