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Home | Ryo Sakai - Kuma Sushi | Hitohira Tanaka Manzo 210mm Mioroshi Deba Shirogami 2 Ho Wood with Say

Hitohira Tanaka Manzo 210mm Mioroshi Deba Shirogami 2 Ho Wood with Saya

€319,79
€319,79
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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. 

Brand: Hitohira ひとひら (一片)
Smith: Tanaka Blacksmith 田中打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Mioroshi Deba
Size: 210mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Pakka Ferrule Octagonal
Come with Saya
Total Length: 372mm
Edge Length: 217mm
Handle to Tip Length: 232mm
Blade Height: 44mm
Thickness: 4.40mm
Handle Length: 140mm
Weight: 242g
Hand Orientation: Right-Handed
Sharpener: Manzo

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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