Tojiro Deba Shirogami Tsuchime Kuro-uchi 150mm (5.9")

The TOJIRO Deba Shirogami Tsuchime Kuro-uchi 150mm (5.9") is a versatile, medium-sized deba knife made for fish lovers and professional chefs alike. Its hammered kuro-uchi finish gives the blade a rustic, hand-forged appearance, while helping reduce food sticking to the surface. Crafted with a traditional octagonal Japanese (wa) handle from magnolia wood and a durable resin ferrule, it feels light, agile, and well-balanced in the hand.

Best suited for: Right-handed users preparing small to medium fish or poultry.

BLADE SHAPE:
Deba is one of the “big three” traditional Japanese knives, alongside usuba and yanagiba. Designed specifically for preparing whole fish, the deba excels at: 

• Cleaning and gutting
• Filleting with minimal flesh damage
• Portioning
• Cutting through smaller bones, fins, and heads

The 150mm version offers a perfect balance: compact enough for precise work, yet sturdy enough to tackle whole fish with ease. It sits right between the nimble 135mm and the heavier-duty 165mm sizes — making it the go-to size for many cooks.

STEEL AND LAMINATION:
The blade is forged from Shirogami #2 (White #2) carbon steel, prized for its purity, sharpness, and ease of sharpening. It’s clad in soft iron using the traditional ni-mai (two-layer) construction, where the hard steel core is backed by a single layer of softer iron for durability and easier sharpening. Heat-treated to 61–62 HRC, this knife delivers excellent edge retention and clean, confident cuts.

⚠️ Note: Shirogami is a reactive carbon steel. Expect the blade to develop a patina with use — and remember to keep it clean and dry to prevent rust. 

BLADE FINISH:
While traditional single-bevel knives are often polished to a high gloss (migaki finish), this kuro-uchi deba stands out with its more rustic appearance. The hira side (flat side of the blade) is left with a kuro-uchi finish — a layer of raw black patina that gives the knife a traditional, hand-forged character and offers protection against rust and external elements. In contrast, the urasuki side (concave back of the blade) is polished, ensuring low friction and precise, clean cuts.

HANDLE:
The oval-shaped handle is made from magnolia wood, paired with a resin ferrule for added durability. This traditional Japanese (wa) handle offers excellent grip and maneuverability, especially during long prep sessions.

ABOUT TOJIRO:
TOJIRO is one of Japan’s top five knife makers — renowned for producing high-performance blades at excellent value. With a blend of traditional craftsmanship and modern manufacturing techniques, Tojiro continues to push the boundaries of sharpness and quality. Their commitment to continual improvement and passion for the cutting edge (literally and figuratively!) makes their knives a staple in kitchens across the world.

Bonus: Their team is one of the most welcoming and passionate in the business — always a pleasure to talk to! 😊