■ Steel material ■ 

The Aoni steel used is a carbon steel with a very small amount of tungsten (involved in hardness), chromium (involved in toughness), and alloy carbide (involved in hardness), which makes the blade sticky.
This results in a knife that has a longer blade than Shirouniko and cuts for a long time.
Professional chefs who want to use something a little better use this Aoniko series knife.
Since it is made of carbon steel, it has a very sharp blade, so it cuts well, but if it gets wet or salty, it will rust.





■ Usage ■
Suitable for cutting fish heads and bones, and cutting fish into 2 or 3 pieces.
The blade is extremely thick, making it the heaviest of all Japanese knives, so you can use its weight to cut off fish bones and heads.
Professionals use a Deba knife of around 210 mm to cut sea bream, yellowtail, etc., and a small Deba knife of around 150 mm to cut small fish such as horse mackerel.
For home use, Deba knives of around 150 mm are often used.




 
 
Notes
After using it, wash it to remove dirt and wipe it completely with a dry cloth. Cannot be used for frozen foods.
Because it is handmade, each piece is different. Please use the weight and length as a guide. :As water buffalo is a natural material, the color may vary. not the same as the photo
We pay close attention to inventory, but in the unlikely event that an item is out of stock, we will notify you by email.