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Cut with precision, thanks to Japanese craftsmanship
21-cm blade with San Mai construction: three alternating layers of steel
Shirogami #2 steel core: high carbon content at 1.2%
Rockwell hardness of 61 HRC: excellent edge retention
Asymmetrical cutting edge + polished finish: elegant traditional style
D-shaped magnolia wood handle— Suitable for right-handed users
Black buffalo horn bolster: a refined and sturdy finish
Handcrafted in Japan by Tsunehisa Cutlery
Carbon steel: requires careful maintenance after each use
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Measuring 21 cm in length, the blade features the mioroshi deba profile—a Japanese shape that is thinner and more tapered than that of a classic deba. It allows for precise fish preparation, particularly for filleting, separating different parts, and making clean cuts.
The blade features a San Mai construction, consisting of three alternating layers of steel. The central core is made of Shirogami #2, also known as White Paper Steel #2. This high-carbon Japanese steel contains approximately 1.2% carbon, a composition prized for the sharpness of the edge achieved after sharpening.
Hardened to approximately 61 HRC on the Rockwell scale, the blade offers excellent edge retention. It thus maintains its effectiveness during repeated use, while remaining suitable for precise sharpening on a whetstone. However, this hardness requires careful handling to protect the edge from lateral impacts and twisting.
The asymmetrical cutting edge adheres to the traditional design principles of Japanese knives intended for cutting fish. The polished finish provides a simple and elegant appearance, while making it easier to see the blade while working.
The handle is made of magnolia wood, a type of wood traditionally used for Japanese knives. Lightweight and pleasant to the touch, this wood offers a natural grip and helps maintain a good balance between the blade and the handle.
Its D-shape is specially designed for right-handed users. It naturally fits the palm and promotes a stable grip during precise movements.
The handle is finished with a black buffalo horn bolster. This piece provides an elegant transition between the wood and the blade, while enhancing the overall finish of the knife. Natural variations in the materials may result in slight differences in appearance from one knife to another, which adds to the artisanal character of each knife.
This carbon steel requires careful maintenance. After each use, wash the blade by hand with a soft sponge and lukewarm water, then dry it immediately with a clean cloth. Never leave the knife soaking and do not put it in the dishwasher.
Avoid highly acidic foods, or wipe the blade quickly after cutting them to minimize the appearance of stains and patina. A thin layer of food-grade mineral oil can be applied before storing the knife for an extended period. Use a wooden or soft-surface cutting board, and avoid frozen foods, bones, and twisting motions when cutting.
Tsunehisa Knives crafts its knives in Japan using traditional Japanese cutlery techniques. Its collections showcase various Japanese steels, with a focus on heat treatment, blade geometry, and the quality of the sharpening.
This mioroshi deba exemplifies this approach with a San Mai construction, a polished finish, and a D-shaped blade designed for right-handed users. Natural variations in the wood and horn may cause each piece to differ slightly.
Check out all the handcrafted Japanese knives we offer on our website!
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