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Home | Japanese Kitchen Knives | Hitohira Kikuchiyo Manzo 240mm Mioroshi Deba Aogami 2 Ho Wood with Say

Hitohira Kikuchiyo Manzo 240mm Mioroshi Deba Aogami 2 Ho Wood with Saya

€349,81
€349,81
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READ IMPORTANT DELIVERY OPTION INFORMATION

Hand forged and ground in Sakai, the Kikuchiyo Manzo series knives from Hitohira represent excellent Sakai craftsmanship. These are characterized by a forging and heat treatment that offers an easy sharpening, good toughness and excellent edge life. 

Deep ground ura hollow grind on the inside makes for excellent food release and helps to keep a narrow urasaki throughout the life of the blade and a polished spine and heel are a nice touch. 





About This Knife

Fish Butchery

Designed specifically for fish breakdown.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Mioroshi Deba

A thinner, longer deba knife used for filleting fish with greater finesse. It bridges the gap between deba and yanagi, allowing more delicate slicing work.

Listed Length: 240mm
Total Length: 410mm
Edge Length: 242mm
Heel Height: 47mm
Spine Thickness: 4.6mm
Weight:
Orientation: Right-handed

Blade Type: Carbon Steel
Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC): undisclosed
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a carbon steel knife made from hard steel.
  • Carbon steel knives develop a dark patina and require attentive care.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust will form with long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • New deba edges are thin. Avoid excessive twisting to avoid edge damage.
  • Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,96
€29,96
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€65,20
€65,20
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€72,25
€72,25
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,11
€51,11
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,63
€54,63
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



Aogami 2 (Blue Paper #2)

Carbon (C): 1.1–1.2% | Tungsten (W): 1.1–1.5% | Chromium (Cr): 0.3%

Aogami 2 is a well-balanced Hitachi carbon steel commonly hardened to around 60–63 HRC—about one point softer than Aogami 1—which gives it excellent edge retention with added toughness. Its slightly lower carbon content means it loses its razor edge a bit sooner but holds a strong working edge for long periods, making it a favorite “sweet spot” steel for daily-use kitchen knives. More forgiving and less brittle than Aogami 1, it can take thin edges without chipping and excels in hard-use kitchen or woodworking applications.

Though fully reactive and prone to patina, it sharpens easily to a keen, refined edge and responds beautifully to both fine and toothy finishes. Aogami 2 is widely used by Japanese makers for workhorse knives and is often stainless-clad for user-friendly maintenance.