HONMAMON "SAKAI SHIGEKATSU" Mioroshi Deba (Butcher Knife) SK Steel, 210mm

• Blade Material : Carbon steel (SK steel), Single edge for right hander. Reasonable. Easy to get rust and required good maintenance.
• Made in Japan(Sakai City), Handmade by Japanese Craftsmen
• Cooking fish, sushi, sashimi. Good cutting and easy to sharping.

Lovers of Japanese Handmade Items to Gather! By hammering the materials, the craftsman changes its features! Come and get to see the miracles Japanese Craftsmen make! It could have some small scratches, flaws or bent, but they are the proof of handmade! The product seems rougher than machine made ones, but the quality is great, which you cannot feel with machine made one!

It has been produced by great craftsmen of Japan(Sakai) . The Mioroshi knife is a longer and sleeker version of a Deba knife. The Mioroshi has enough heft to filet whole fish and cut through the fish's cartilage and bones while also being long enough to be used as an all purpose knife.The Mioroshi knife can used be for chicken and meat but is not recommended for cutting through large bones. We do not recommend this for those who do not like small irregularities, as this is a handmade, it could have some. We will not accept any return requests and claims on small flaws proof of handmade.

Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.
 
As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
 
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance. 

Forging

Becomes the base of a Japanese knife. It is made by forge welding iron and stee and is hammered many times during the process in order to temper it.

Sharpening ( Hatsuke)

Wielding many kinds of whetstones and tools, and using water to prevent heat from friction, they follow many steps to create the edge.

Attaching the Handle (Etsuke)

This is the process of attaching the handle to the blade made by the blacksmith and hatuske-shi. There is craftsman specializing in making handles, creating a wide variety of handle.

〈210mm〉

Total length about 369mm(14.5inch), Blade length about 210mm(8.3inch), weight about 232g(8.2oz), Handle Material : Magnolia wood

 Item no. 4582243655569

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