Mazaki | SKU: MAZA_B2MK_DE180

Mazaki Blue 2 Migaki Deba 180mm

Name: Mazaki Blue 2 Migaki Deba 180mm
Brand: Mazaki
SKU: MAZA_B2MK_DE180
Price: 10718.00 TWD
Availability: InStock

$10,718.00 $12,595.00

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	To Be Added - Non Stainless Clad
Profile	Deba / Japanese Fish Knife
Bevel Type	Double Bevel
Weight	264 g 9.31 oz
Edge Length	188 mm .7.4 inch
Heel Height	56 mm .2.2 inch
Width @ Spine	7.2 mm 0.28 inch
Width @ Mid	4.6 mm 0.18 inch
Width @ 1cm from Tip	2.1 mm 0.08 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	To Be Added
Hardness (HRC)	61 - 63
Surface Finish	To Be Added
Handle	Ho Wood Octagonal
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Mazaki Blue #2 Migaki Deba 180mm is a traditional Japanese fish-processing knife that exemplifies handcrafted performance from Sanjo, Niigata. Built around a Blue #2 carbon steel core, the blade takes and holds a keen edge, offering strong cutting performance while still being relatively straightforward to sharpen with good technique.

Deba knives like this are designed primarily for breaking down whole fish — from filleting and collar work to cutting through fins and joints — thanks to their stout, heavy profile and robust spine. The migaki finish enhances the blade’s smoothness and helps food release during cuts, while the carbon steel cladding gives a traditional aesthetic and encourages patina over time.

Characteristic of Mazaki’s work, this 180 mm deba often features careful distal tapering and finely finished geometry that supports both power and control at the edge, making it a rewarding tool for cooks who appreciate refined, manual sharpening and traditional knife feel.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile: Deba

Japanese Fish Knife
A Deba(出刃) knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Deba typically have a single bevel blade, meaning there is a bevel on one side and Ura or concavity on the other. This design is intended for right-handed use, though left-handed versions are available by special order. Commonly, Deba are made in sizes ranging from 150mm to 210mm, length longer than that is available, but those would be extremely unwieldy due to the weight. This weight comes from the thick blade of the Deba, and the thickness gives these knives the necessary strength and weight needed for beak apart the whole fish.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Handle Specs
Profile: Octagonal WA
Material:
- Ho Wood
A ho wood octagonal handle is a traditional Japanese knife handle prized for its light weight, balance, and natural aesthetic. Crafted from ho wood (Japanese magnolia), the handle offers a smooth, comfortable grip that remains stable even during long periods of use. Its pale, subtly grained appearance complements the refined simplicity of Japanese blades.

The octagonal shape provides excellent control and ergonomics, allowing both right- and left-handed users to maintain a secure, precise hold. Unlike heavier Western handles, ho wood handles shift the knife’s balance point closer to the blade, enhancing agility and cutting precision.

Often paired with a water buffalo horn ferrule, the ho wood handle also resists humidity and minimizes cracking. Its understated elegance and functional design reflect the Japanese philosophy of harmony between tool and craftsman—making it a favored choice among professional chefs and knife enthusiasts who value tradition, comfort, and performance.
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