Knife Mioroshi
Steel: White 2 (carbon steel) or shirogami 2
Handle: magnolia wood
This knife can be ordered in another steel (white2, blue1, ginsan and VG10 stainless steel) and/or another size.Ask us for a quote!
Mioroshiliterally means lifting the net of fish. It is a finer and slightly narrower deba knife. It is therefore more fragile to tackle bones or a large fish head, but you gain weight in the grip and facilitates the work of the net.
There is also the Aï-deba, in-between mioroshi and deba.
An exceptional cutting edge
The blade of this knife is made of forged carbon steel (shirogami 2 or white steel 2 type), it is a very pure steel, with a low chrome content. Its very high hardness (61-64HRC) gives it a lasting edge and the fact that it is forged (and not simply cut into its shape) allows for more refined sharpening.
The handle is made of magnolia wood, soft and light, it is the traditional wood for kitchen knife handles . It is naturally antiseptic and water resistant.
The bolster at the top of the handle is in buffalo horn. Black in most cases, it can be ocher, marbled or all white more rarely.
This knife was forged, sharpened and assembled in the tradition of Japanese cutlery specific to Sakaï (Osaka prefecture), the cradle of Japanese knives.
We work closely with the craftsmen and distributors of our products, do not hesitate to contact us if you have questions!
Mioroshi knife white steel 2
Care advice
Care advice:
The blade is made of "stainless" steel, (Gin-san steel) but it should be understood as a steel that is only more resistant to oxidation, because all knives are in fact oxidizable.
Must thereforewash and dryknivesas soon as possible after use.
The knife (blade and handle)washes by handwith dishwashing liquid and an ordinary sponge, thenwipe with a towel.
Never dry with hot air. Do not machine wash.
Keep the knife ina dry place.
Avoid hard foods. For hard vegetables (pumpkin type), or foods that may contain bones or bones, keep a special knife at home, thicker or at the end of its life, a knife that is not afraid of being a little chipped.Reserve your good knives for safe cuts.
Sharpening or honing:
No knife is eternal,they all need to be sharpenedat one point. And it is up to each user to determine when it no longer cuts enough and therefore needs to be sharpened. Do not expect too much once it cuts less well, the more it will be worn the longer it will take to repair.Avoid the use of the rifle, prefer sharpening on stone.
To learn or improve stone sharpening,we offer workshopsthis way!
For any other information, write to us in the contact box.
