Long Yi Chang Hand-Forged Deba Bocho with Hitachi Aogami #2 Steel and San-Mai Clad Construction for Professional Fish Butchery

In Japanese kitchens, few tools are as iconic—or as specialized—as the Deba Bocho. Designed specifically for fish butchery, the Long Yi Chang Deba combines traditional Japanese blacksmithing with modern performance demands. At its heart lies Hitachi Aogami #2 (Blue Paper Steel), one of the most respected carbon steels in the culinary world.

Whether you're breaking down whole fish, trimming poultry, or preparing sashimi-grade fillets at home, this knife delivers the control, sharpness, and durability professionals rely on.

The soul of this knife is its Aogami #2 high-carbon steel core, prized for:

• Exceptional Sharpness - Slices cleanly through skin, scales, and bone with minimal resistance
• Outstanding Edge Retention - Stays sharper longer, even under heavy use
• Enhanced Durability - Tungsten and chromium additions improve wear resistance and cutting performance

With a hardness of 62 ±2 HRC, the blade offers the ideal balance between aggressive cutting ability and manageable sharpening.

Traditional three-layer forging sandwiches the Aogami #2 core between soft low-carbon steel:

• Protects the brittle high-carbon core from chipping
• Improves overall toughness for demanding tasks like cutting through fish heads and joints
• Makes maintenance easier while preserving elite cutting performance

This is not a stamped blade—it is hand-forged, with each piece individually crafted by experienced artisans.

Unlike general-purpose knives, the Deba is engineered for butchery:

• Thick Spine & Reinforced Heel - Withstands bone contact without flexing
• Precision-Ground Edge - Glides through flesh while minimizing damage to delicate meat fibers
• Hand-Polished Finish - Gradual thinning and mirror-like polishing eliminate grinding marks for smooth, clean cuts

The result is a blade that feels powerful yet precise—exactly what you want when working with expensive seafood.

The octagonal ebony wood handle is more than just beautiful:

• Secure Grip - Stable and slip-resistant, even when wet
• Non-Rolling Shape - Won't roll on your cutting board
• Balanced Weight Distribution - Center of gravity sits near the bolster, giving you maximum control with less wrist fatigue

Accented with water buffalo horn bolsters and a dragon-shaped copper rivet, the handle reflects the same craftsmanship found in the blade itself.

• Whole Fish Butchery - Filleting, scaling, head removal, and vertebral cutting
• Poultry Preparation - Trimming and portioning chicken, duck, and small game birds
• Precision Cutting - Preserving the natural texture and flavor of premium ingredients

As a high-carbon steel knife, proper care is essential:

• Hand wash only with warm water and mild soap
• Dry immediately and thoroughly after washing
• Apply a thin coat of food-safe mineral oil regularly
• Sharpen with Japanese water stones (1000 grit and above)
• Avoid cutting large bones, frozen food, or hard surfaces

With correct maintenance, this knife will last for decades—and develop a unique patina that tells the story of your cooking.

Long Yi Chang is dedicated to preserving the artistry of traditional Japanese knife making. Every knife is hand-forged by master artisans, following strict Japanese manufacturing standards. From forging to final polishing, each step is executed with meticulous attention to detail, ensuring tools that perform as beautifully as they look.

If you are searching for an authentic Japanese Deba knife, the Long Yi Chang Aogami #2 Deba Bocho is built for serious fish butchery and professional seafood preparation. Crafted with Hitachi Blue Paper Steel (#2), this traditional Japanese fish knife offers razor-sharp performance, excellent edge retention, and outstanding durability for filleting whole fish, breaking down fish heads, and trimming poultry.