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A handcrafted Japanese knife with a typical shape!
San Maï blade construction: 3 alternating layers of steel
Shirogami #2 Japanese steel core: 1.2% high carbon content
61HRC Rockwell: excellent edge retention - High performance
Asymmetrical cutting edge and polished finish - Elegant, traditional styling
Magnolia wood handle and black buffalo horn bolster
D-shape ideal for right-handers: ergonomic use
Handcrafted by Tsunehisa Cutlery, Japan
Carbon blade requires careful maintenance
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Born of the Tosa cutlery tradition, the Tsunehisa WS2 mioroshi deba knife embodies the precision and robustness of Japanese craftsmanship. Hand-forged in one of the historic cradles of Japanese cutlery, this Japanese kitchen knife combines power, finesse and elegance to satisfy all fish-cutting enthusiasts.
The 18 cm blade adopts the typical profile of the mioroshi deba, a model more tapered than the traditional deba, combining versatility and precision. It is designed in San Maï structure: a rigid steel core is surrounded by a layer of softer steel. The core of this Japanese kitchen knife is made of Shirogami #2(White Paper Steel #2), a carbon steel with a content of around 1.2%, renowned for its ability to achieve an excellent razor-sharp edge.
As a result, this blade boasts a hardness of around 61HRC on the Rockwell scale. It offers excellent edge retention, even with regular use. This level of hardness enables fine sharpening while maintaining good resistance to micro-cracking.
Its polished finish gives your Tsunehisa knife a sleek, elegant look. Thanks to its asymmetrical sharpening, the blade is perfectly suited to the precise cuts required for preparing fillets and sashimi.
The handle is made from magnolia wood, a species prized in Japanese cutlery for its lightness and resistance to humidity. Naturally rot-proof, this wood offers excellent durability, even in humid environments, and a soft, pleasant feel.
The D-shape ensures a comfortable, stable grip, ideal for right-handed users and particularly suited to precise gestures. It is complemented by a black buffalo horn bolster, which reinforces the solidity of the handle while enhancing the overall aesthetics of your handcrafted Japanese knife. This choice of materials ensures optimum balance between blade and handle, reducing fatigue during prolonged use.
18 cm blade in WS2 steel: durability and extended cutting edge
61 HRC Rockwell: excellent edge retention
Magnolia wood handle: ergonomic, lightweight grip
Mioroshi deba shape: perfect for fillets and fish
Handcrafted: Japanese quality and tradition
To preserve the blade of your carbon knife, wash only by hand in lukewarm water after use, then dry immediately. From time to time, apply a thin coat of mineral oil. Never put in the dishwasher or leave to soak in the sink.
Tsunehisa, a cutlery manufacturer based in Tosa, Kôchi Prefecture, continues the heritage of Japanese sword smiths. Its specialty: WS2 steels, obtained through a masterly heat treatment process. Each Japanese knife is hand-polished, ensuring a balanced, high-end finish. Tsunehisa brings to life a century-old art of cutlery with passion and rigor!
Discover the rest of the Tsunehisa WS2 knife range on Knifeleader.eu!
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