Description Features: The Mioroshi Deba compared to the traditional Deba, this blade is narrower and has a sharper tip. You could say it’s a mix between Deba and Yanagiba knives Suitable for both fish and meat preparation Easy to sharpen Maintains sharpness for a long time By purchasing this knife, you will own not only a functional tool but also a unique handmade piece with history. It’s a true Japanese forging heritage item with blacksmith’s marks engraved on the blade With proper care – will last a lifetime Specifications: Blacksmith: Kokaji Masamitsu Steel: Shirogami #2 Hardness: 60-62 HRC Blade construction: double (body – softer steel, core – Shirogami #2) Sharpening: Single bevel Handle: Magnolia wood Handle shape: D Ring: Buffalo horn Blade length: 240 mm Blade height: 45 mm Blade thickness: 5-6 mm Weight: 350 g Usage Tips: Like all high-hardness carbon steel knives, this blade is brittle, so don’t cut bones or frozen foods, and never use them as a cleaver Don’t use on cutting boards made from hard materials like stone, glass, or ceramic. Soft plastic or wooden cutting boards work best Sharpening and Maintenance: For sharpening, we recommend using Japanese Water Sharpening Stones and Leather Strops Always wash the knife with warm water after use and dry it (dishwasher use not recommended) Like all high carbon steel tools – the blade is prone to rusting. After washing and drying the knife, coat it with camellia oil and store in a dry place If rust or hard to clean residue builds up: use our Steel Care Products About the forge [Miki Hamono – 三木刃物製作所]: Well-known and reputable forge, using only highest-grade and purity Hitachi steels Location: Miki Town, Hyogo Prefecture, Japan Established in 1937 Produces both traditional Japanese-style and Western-adapted knives Number of employees: <20 Production Process from Miki Hamono: Made in Japan – Miki Hamono
