Hidetsune Ryo-Deba Aogami #2 165mm (6.5") [KOB]

Introducing the Hidetsune Ryo-Deba Aogami #2 Kuro-uchi 165mm [KOB], a masterfully crafted Japanese knife forged by Hidetsune, a workshop with more than a century of tradition. Built for professional chefs and skilled home cooks, this Ryo-Deba delivers exceptional reliability and power when working with fish or other meats. Its Aogami #2 steel core, paired with the distinctive kuro-uchi finish, offers outstanding edge retention, durability, and an unmistakably authentic character.

BLADE SHAPE:
Deba is one of the »big three« Japanese traditional kitchen knives, alongside usuba and yanagiba. They are essentials that every sushi chef needs to master.

Unlike typical single-bevel deba knives, this model features a double bevel grind—known as a Ryo-Deba—making it easier to sharpen and ideal for both right- and left-handed users. Its sturdy blade is designed for heavy-duty tasks like filleting, portioning, and cutting through the bones of large fish and poultry with ease.

STEEL:
Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have exceptional edge retention and also sharpen very easily. ⚠️ Read about knife maintenance here.

LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. 

GEOMETRY:
The knife features a double-bevel blade with a convex V-edge. It is heavier and stronger near the handle, tapering thinner and more precise towards the tip. This design makes the knife highly responsive, easily maneuverable, and well balanced. This blade profile is known as distal taper — you can learn more in our article on blade geometry.

BLADE FINISH:
The kuro-uchi finish (kuro - ‘black’) is a layer of raw, protective patina on the outer steel. It gets a nice contrast from the hand-chiseled kanji on the blade. The kireha (lower part of the blade or ‘blade road’) has a classic cloudy kasumi finish.

HANDLE:
The handle is made from durable Japanese oak, shaped into a traditional octagonal (wa) form for a comfortable grip in both left and right hands. It’s treated with a Baikoku (梅黒, “black plum”) finish—a traditional Japanese technique that gives the wood a deep, dark tone and enhances its resistance to moisture and wear. Stylish, lightweight, and built to last.

THE SMITHY:
Hidetsune is a legacy forged through generations — the name combines the master’s "秀" (Hide) and the founder’s own "常" (Tsune). Now in its third generation, this century-old blacksmith tradition crafts robust tools like axes, hatchets, and Deba knives, blending heritage with exceptional strength and precision.