aoba 炭素鋼出刃包丁 - マグノリアハンドル
単なる魚用ナイフではありません。
三本杉炭素鋼出刃包丁は、もともと魚の切り身を切るために作られた伝統的な日本の刃物ですが、肉を切るときにも同様に強力です。
厚い背と頑丈な炭素鋼構造により、鶏肉の関節をスライスしたり、骨付き肉を切り落としたり、重いタンパク質を簡単に扱ったりするのに最適です。
肉屋の調理に日本の精密さを取り入れたナイフです。
日本の関で手作業で鍛造された出刃包丁は、鋭い刃先、コントロールしやすい片刃、快適で握りやすい軽量のマグノリア材のハンドルが特徴です。
鮭を解体する場合でも、鶏肉を蝶形に切る場合でも、このブレードは優れた性能を発揮するように作られています。
Free shipping
14 day return
Made in Japan
Key Features
- Kurouchi (Black-Forged) Finish
A traditional hand-forged look with a dark oxide layer left on the blade—each one uniquely textured. - High-Carbon Steel Blade
Offers razor-sharp cutting performance and easy resharpening. Requires maintenance but rewards care. - Heavy-Duty Deba Profile
Thick spine and single bevel edge allow for controlled cuts through fish, poultry, and bone-in meat. - Magnolia Wood Handle
Lightweight and smooth, a classic Japanese choice for comfort and grip. - Handcrafted in Seki, Japan
Built by artisans in one of Japan’s most respected blade-making cities.
Specifications
- Knife Type: Deba (Japanese fish butchery knife)
- Blade Steel: High-carbon steel (Hagane)
- Blade Edge: Single bevel (right-handed)
- Handle Material: Magnolia wood
- Origin: Seki City, Gifu Prefecture, Japan
- SPECIFICATIONS
Overall Length: 280mm (11.0 inch)
Blade Length: 160mm (6.3 inch)
Handle Length: 120mm (4.7 inch)
Handle Thickness: 12mm (0.5 inch)
Weight: 222g (7.8 oz)
Shipping｜return
- Standard shipping arrives in 10 days, with 1 to 2 business days for processing.
- Products can be returned in their original condition (unworn, unwashed, with original packaging) within 2weeks of purchase.
Knife Care
Hand-wash only. Never use a dishwasher.
Dry immediately after use to prevent rust.
Oil the blade lightly with food-safe oil if storing for long periods.
Use wood or plastic cutting boards.
Avoid cutting frozen food or hard bones.
Store in a dry place—preferably with a sheath or blade guard.
オプションを選択
Traditional strength for precision cuts.
The Deba knife is designed for power and accuracy—perfect for filleting fish and cutting through meat with confidence. Its thick spine and single bevel ensure clean, controlled slices every time.
Hand-hammered beauty with purpose.
The signature Tsuchime finish isn’t just for aesthetics—it reduces friction and prevents delicate cuts of fish or meat from sticking to the blade. Each hammer mark is a trace of craftsmanship.
Natural Shiraki wood handle.
Lightweight and warm to the touch, the Shiraki handle fits comfortably in your hand. It offers stability and control during longer prep sessions, embodying both simplicity and elegance.
gihu-japan
SEki City
Forged in the historic heart of Japan’s blade-making tradition.
Seki’s craftsmen have honed their art for over 700 years—once shaping samurai swords, now perfecting kitchen knives. Every blade carries this legacy of precision, balance, and enduring quality.