"AZUMASYUSAKU" Deba Kurouchi (Butcher Knife) Shirogami Steel No.1 150mm~180mm

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  • Handmade by Tosa Craftsmen by Japanese Traditional Techniques! Kurouchi with rough appearance, but you can feel the warmth and High Spirits of Tosa Craftsmen!
  • Free forging from Tosa Japan.
  • Blade Edge: Shirogami Steel No.1. Hardness: around HRC61 +/- 1.
  • Also, shirogami Steel is good for professional knives. so, it is extremely sharp and sharpness last longer.
  • Good for Cutting Fish, Meet with Bones!
  • Double Bevel, Available for both Right and Left Hander.
  • Free forging has high technical requirements for the blacksmith.


Deba is Butcher Knife.

It is used when cutting fish or bones.
We recommend that you use different sizes of Deba knife, such as large Deba, medium Deba, and small Deba, depending on the size of the fish you cut.
Please note that all Deba knives are made to order; therefore, it may take “several months” to deliver it after your orders are received.

As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic. If you feel the knife are not sharp, you need use sharpening stone to maintain it. Aogami Steel easily gets rust and requires good maintenance.

By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance. 

Gyuto is Chef's knife.
From your kitchen to a chef's kitchen, this knife is used most frequently. This knife is made with a swedish carbon steel core, forged with a traditional Japanese method making it perfect for any kitchen.

Inspired by the profile of a traditional European chef knife, Gyutos are a multipurpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, this is it. For the at-home or professional cook as well. This Gyuto Kurouchi is crafted from Aogami steel, known for its superior edge retention and sharpness, for precise and effortless cutting. It is versatile enough for a range of tasks and is ideal for slicing, dicing, and chopping meats and vegetables.

Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones, lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.   The Kurouchi finish provides superior edge retention, making it an optimal choice for any professional kitchen. Its blade is hardened to approximately 60-61 HRC, making it an ideal tool for a variety of slicing and chopping needs.

After use, wash the knife by hand with regular dish soap, rinse with hot water and dry by hand immediately. Dishwashers are very bad for knives.   Its Japanese Aogami Steel construction ensures an ultra-sharp and long-lasting edge that requires minimal maintenance and sharpening over time.

Aogami Steel easily gets rust and requires good maintenance. The steel's maintenance will ensure decades of sharp use; it's definitely worth the effort.

What is kurouchi knife?
Kurouchi knives retain the scaly residue left from the forging process, meaning that the residue works as coating on the carbon steel to prevent from rust.

Hammering steel to give it shape and strength. The finish of Kurouch reduces reactivity on carbon steel knives, and give the knife a very characterful, rustic aesthetic prized by many knife enthusiasts.

Kurouchi finishes varying widely in appearance, uniformity, and durability. Rarely do pictures do these finishes justice as they have a very complex look and feel to them.
Of course, you need to sharpen the edge every time after using it even if the Kurouchi coating works for the sides of blade.

TOSA traditional skill “Free Forging” This method creates a unique, durable, and high-performance blade that is both light and easy to use. Its balance and cutting power make it an ideal choice for professional chefs and cooking enthusiasts alike.

TOSA cutlery started from 1621, over 400 years ago. Forge to finished need many steps, all steps just made from one blacksmith. Easy to control every part and keep it free style to forging, because that’s made by same craftsman. So, that’s why call this skill to “Free Forging”. This traditional "Free Forging" technique has been passed down for generations, ensuring an incredibly precise and durable cutting edge. It's a reliable product that won't let you down.

With the sound of a violent blow sparks, the way thick steel is transformed into a kitchen knife in the blink of an eye is truly craftsmanship. By hitting it many times with a hammer and stretching it, impurities come out, by making the structure “dense”, it becomes a knife with high hardness and stickiness. The precise forging process creates a knife that's both highly resilient and razor-sharp, making it an essential tool for any home chef.

    You can see the marks of the hammer that was struck up with a hammer, it has the characteristic of being handmade by craftsmen and resistant to rust compared to polished finishing. A durable blade ideal for traditional knivesmithing techniques that will last for years. Perfect for both professional and home chefs who value quality and craftsmanship.

    KUROUCHI forging with different color for every cutlery. TOSA “KIYOKANE” and “MOTOKANE” with additional process of kurouchi knives. On every knife have different color. The combination of materials and techniques creates a robust and beautiful blade that can be relied upon for long-lasting performance.

    This knife isn’t using press process and solvent to make the pattern of knife, The final pattern and color of knife just depend on oxide film by random. So, the one and only knives.  Its rare, handcrafted finish ensures that every blade is unique and makes for a beautiful addition to any kitchen.

    So many situations can use that double bevel knife. Double bevel knife with more tough of edge than single bevel, and easily to handle, good for Japanese food and western food. This knife is a versatile kitchen tool that can handle a variety of cutting tasks. Its double bevel composition enables superior durability and sharpness. Its flexibility makes it suitable for both Japanese and Western cuisine.

    Because free forging, can be easy to innovation. The different pieces are handmade by experienced blacksmiths, giving each blade unique characteristics and making them highly durable.
    The knife is consistently performed by a single craftsman, without being bound by the framework of the process, so can continue to improve and evolve. The result is a handmade, one-of-a-kind knife of superior quality, imbued with the skill and technique of a master craftsman.

    This knife isn’t mass production. Hand crafted and designed to both retain and sharpen its razor-sharp knife edge for lasting use and performance.

    We are focus on the knife quality than productivity. You can feel the soul of craftsman. We recommend you use that for gift. This knife will make a perfect gift for anyone looking for something special. It is crafted with high-quality materials and hand-sharpened to ensure durable and long-lasting performance.



    Blade Length: about 150mm(5.9inch), Length: about 290mm(11.4inch), Weight: about 237g(8.4oz)

    Item no. 4580149741065


    Blade Length: about 165mm(6.5inch), Length: about 310mm(12.2inch), Weight: about 308g(10.9oz)

    Item no. 4580149741072


    Blade Length: about 180mm(7.1inch), Length: about 335mm(13.2inch), Weight: about 360g(12.7oz)

    Item no. 4580149741133

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