or
Home | Deba | Hitohira Tanaka Manzo 270mm Mioroshi Deba Shirogami 2 Ho Wood with Say

Hitohira Tanaka Manzo 270mm Mioroshi Deba Shirogami 2 Ho Wood with Saya

€478,15
€478,15
Sold Out

Shipping calculated at checkout.
READ IMPORTANT DELIVERY OPTION INFORMATION

Mioroshi deba can be thought of as thick yanagi or thinner, longer debas. They can be used to process larger fish down to the final slices.

Smithed by Yoshikazu Tanaka, a top level ‘Dentokougeshi’ blacksmith in Sakai City, Osaka. Tanaka Hamono coaxes excellent edge retention and toughness from Shirogami 2 with a smooth easy sharpening feel.

Manzo, son of famed Sakai sharpener Kambei, carries on the family lineage of extremely high quality wide bevel work. Kambei along with a few other Sakai sharpeners pioneered the style of wide bevel on double bevel knives. 



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: 270mm
Total Length: 438mm
Edge Length: 274mm
Heel Height: 50mm
Spine Thickness: 4.6mm
Weight:
Orientation: Right-handed

Blade Type: Carbon Steel
Steel Type: Shirogami 2 (White 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

Fine - Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
9.99
Sample product 2
9.99
Sample product 3
9.99
Sample product 4
9.99
Sample product 5
9.99
Sample product 6
9.99
Sample product 7
9.99
Sample product 8
9.99
Sample product 9
9.99
Sample product 10
9.99
Sample product 11
9.99
Sample product 12
9.99
Sample product 13
9.99
Sample product 14
9.99



Shirogami 2 (White Paper #2)

Carbon (C): 1.05–1.15%| Manganese (Mn): 0.2–0.3%| Phosphorus (P/S): trace

White 2 is a slightly lower|carbon variant (~1.05–1.15% C) offering better toughness and ease of sharpening. Common in Japanese kitchen knives, it reaches ~61–63 HRC and provides a clean, crisp edge. It’s reactive but widely loved for its balance between hardness and maintainability.