Mazaki | SKU: MAZA_B2MK_DE180

Mazaki Blue 2 Migaki Deba 180mm

Name: Mazaki Blue 2 Migaki Deba 180mm
Brand: Mazaki
SKU: MAZA_B2MK_DE180
Price: 549.95 AUD
Availability: InStock

$549.95

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Mazaki Blue 2 Single Bevel Migaki
Profile	Deba / Japanese Fish Knife
Bevel Type	Double Bevel
Weight	264 g 9.31 oz
Edge Length	188 mm .7.4 inch
Heel Height	56 mm .2.2 inch
Width @ Spine	7.2 mm 0.28 inch
Width @ Mid	4.6 mm 0.18 inch
Width @ 1cm from Tip	2.1 mm 0.08 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Nimai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Migaki
Handle	Ho Wood Octagonal
Region	Sanjo
Best for	Enthusiasts Collectors

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

This Mazaki Blue 2 Migaki Deba 180mm is a double-bevel Japanese fish knife best fit for users requiring a heavy blade for filleting fish and splitting bones. Forged entirely by Naoki Mazaki in Sanjo, this 180mm profile features Aogami #2 carbon steel with a soft iron clad nimai construction and migaki surface finish. The blade measures 7.2mm at the spine heel, tapering to 2.1mm at the tip, with a 56mm heel height and 188mm edge length.

Weighing 264g, this deba provides the mass necessary for breaking apart whole fish during butchery tasks. The Blue 2 steel core achieves 61-63 HRC hardness and contains chromium and tungsten additions that improve toughness and create hard carbide molecules for edge retention. As a reactive carbon steel blade with soft iron cladding, it requires immediate drying after use to prevent oxidation. Each knife is forged, ground, heat treated, and finished entirely by hand within Mazaki's one-man operation, reflecting training under Tsuneo Yoshida at Yoshikane Hamono.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Mazaki

Mazaki is a one-man operation based in Sanjo, Niigata. His knife is artistically beautful, and from the very beginning with very high level of Fit and Finish. I didn't look further into it as its cutting style was not my preference.

A while ago I was able to sample his latest work and was thoroughly impressed by how much it has improved. His knife now cuts much better than his earlier ones. I am particularly impressed that Mazaki's knife is largely finished on a stone by hand, while it is a much more time consuming process, such process ensures the knife is straight and flat with minimal low spots. We are talking about a type of finishing that is very much like Shigefusa's final handle sharpening process (albeit not the same level of polishing), rather than a water grinder sharpening process, which creates uneveness and low spots along the blade road, and sometimes even worse: over-grind. Given the effort that Mazaki-san has put in, the production is understandably very limited, and given the low price, I am sure his work will be highly thought after very soon.

Profile: Deba

Japanese Fish Knife
A Deba(出刃) knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Deba typically have a single bevel blade, meaning there is a bevel on one side and Ura or concavity on the other. This design is intended for right-handed use, though left-handed versions are available by special order. Commonly, Deba are made in sizes ranging from 150mm to 210mm, length longer than that is available, but those would be extremely unwieldy due to the weight. This weight comes from the thick blade of the Deba, and the thickness gives these knives the necessary strength and weight needed for beak apart the whole fish.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Handle Specs
Profile: Octagonal WA
Material:
- Ho Wood
A ho wood octagonal handle is a traditional Japanese knife handle prized for its light weight, balance, and natural aesthetic. Crafted from ho wood (Japanese magnolia), the handle offers a smooth, comfortable grip that remains stable even during long periods of use. Its pale, subtly grained appearance complements the refined simplicity of Japanese blades.

The octagonal shape provides excellent control and ergonomics, allowing both right- and left-handed users to maintain a secure, precise hold. Unlike heavier Western handles, ho wood handles shift the knife’s balance point closer to the blade, enhancing agility and cutting precision.

Often paired with a water buffalo horn ferrule, the ho wood handle also resists humidity and minimizes cracking. Its understated elegance and functional design reflect the Japanese philosophy of harmony between tool and craftsman—making it a favored choice among professional chefs and knife enthusiasts who value tradition, comfort, and performance.
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