Kitaoka Left Handed Aogami #2 Deba 165mm

Kitaoka Left Handed Aogami #2 Deba 165mm

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Description

Hideo Kitaoka is a 3rd generation blacksmith forging in the Takefu Knife Village. Born in 1950, he has been forging and honing his craft for over 30 years.

Kitaoka-san is well known for his focus on producing high quality single-edged knives. This collection of debas is forged out of Aogami #2, a blue steel with excellent edge retention and durability. Each knife is forged in the 'awase' style of joining soft carbon with a carbon steel (Aogami #2). Hand sharpened and fitted with rosewood handles, these debas will handle any knife butchery task with ease. 

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

Specifications
Handle material Rosewood
Blade length 165 mm (6.4")
Thickness at spine 8 mm
Thickness at tip 2 mm
Hardness (Rockwell scale) 62-63
Bevel / Edge Single / left handed
Weight 9 oz. / 255 grams

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟
Kitaoka Left Handed Aogami #2 Deba 165mm
$260.00

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