or Connect
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cutlery › Chef's Knives › Takeda Aogami Super Deba - 180mm (7.1")

Takeda Aogami Super Deba - 180mm (7.1")

100% Positive Reviews
Rated #28 in Chef's Knives


Pros: Work Horse, Crazy Sharp.

Cons: Wedges easily

I am so lucky to of been given this knife. I have used many debas before and own a few cheeper regular chisel edged ones. This deba is double edged. 


Over time I have fallen in love with it. I works beautifully with a Konosuke HD as this knife can process hard veg, chickens and large fish with ease, leaving the kono for the light work. 



  • AS steel - need i say more? Its sharpens up a treat and gets there fast. 
  • Nice Big Handle - gives me alot of confidence and grip when im hacking through chicken bones
  • Should you need to do any other quick work and this is the knife you have out, you can do it. I have finely chopped onions (albeit with the knife wedging like no other) and made chiffonades of herbs. 
  • The Blackened sections of the knife protects the rest of the knife... im a bit of a carbon steel nut - its got to be shiny. This way i only need to work on the edge. 



  • Wedging - Being a double sided knife you might think, "hey why dont i just use this like a regular chef knife". The answer is because it doesnt work like one. it is designed to split things... so when trying to chop an onion it tends to wedge into the onion. This doesnt mean that it can't do the work... it definately can, but i am used to using a laser - so it was a bit of a leap for me. 
  • Cannot order a saya for it. I keep my knives in Sayas and knife covers. I will have one custom made, but for a knife of this price and craftsmanship i wish i could just order a standard one. though i suppose its tough to standardize something that is "custom" made. 
  • These knives were opened with a hand stone, when i switched them over to a regular bench stone there was quite a bit of work to get the edge where i wanted it - but now that it is there, i am a very happy camper. 


I know takeda has had to ramp up his levels of production to keep up with demand. but if this product is anything to gauge by, he still has a firm grip on quality control. Shout out to Olivia at Tosho Knife Arts - great help and amazing store. 

No member lists contain this item yet.
Takeda Aogami Super Deba - 180mm (7.1")

The Takeda knives are hand made by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel. Aogami steel is a hard carbon steel (not stainless), which holds an incredible edge, while still being easy to sharpen. Each Takeda knife is completely unique and sharp out of the box.

TitleTakeda Aogami Super Deba - 180mm (7.1")
FeatureLight, well-balanced and incredibly sharp 100% hand forged and crafted from Blue Aogami Steel Ideal for fish and meat butchery. 50 /50 Edge Carbon Steel Blade Beautiful Black 'kuro-uchi' finish and rosewood handles
UPCList - UPCListElement791090598705
Model Name/TypeMPNEAN/UPC
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cutlery › Chef's Knives › Takeda Aogami Super Deba - 180mm (7.1")