aoba Carbon Steel Kurouchi Deba Knife Magnolia Handle
Rustic, raw, and ready to cut.
The Sanbonsugi Kurouchi Deba Knife is a traditional Japanese butchery knife forged from high-carbon steel, featuring a striking black-forged (kurouchi) finish.
The kurouchi layer is the oxidized scale left intentionally on the blade after forging—offering a bold aesthetic while helping to reduce rust in early use.
Beneath that rough exterior lies an incredibly sharp, single-bevel edge ideal for breaking down whole fish or trimming bone-in meat.
Handmade in Seki, Japan, and paired with a lightweight magnolia wood handle, this knife is for chefs who value raw performance and timeless craftsmanship.
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2weeks OK
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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.
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Built for fish—and more.
Traditionally used for filleting whole fish, this Deba knife also handles meat trimming, poultry breakdown, and tougher cuts with ease. Its weight and thickness provide power and control, making it a versatile tool beyond just seafood.
Hand-forged carbon steel with a rustic finish.
Made from high-carbon steel, the blade delivers strong cutting power and easy sharpening. The kurouchi (black-forged) finish adds character while offering light rust protection.
Traditional magnolia handle for natural comfort.
Crafted with a round magnolia wood handle, it offers a lightweight, smooth grip that balances effortlessly with the heavier blade—ideal for stable, precise cuts.
gihu-japan
SEki City
The heart of Japan’s blade-making tradition for over 700 years.
Once home to samurai swordsmiths, this storied town now crafts some of the world’s finest kitchen knives. Renowned for their sharpness, balance, and beauty, Seki-made blades are trusted by chefs across the globe. Bring centuries of mastery into your kitchen.