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Home | Yoshikazu Tanaka | Hitohira Tanaka Manzo 210mm Mioroshi Deba Shirogami 2 Ho Wood with Say

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

€426,65
€426,65
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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. 

Fish Butchery

Designed specifically for fish breakdown.

OK for soft raw fish bones, not for heavy 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:
Total Length: 370mm
Edge Length: 214mm
Heel Height: 44mm
Spine Thickness: 4.8mm
Weight:
Orientation: Right-handed

Blade Type:
Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ho Wood & Buffalo Horn Ferrule Octagonal

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
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Sample product 2
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Sample product 12
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Sample product 14
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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.

About Hitohira

Tokyo, Japan

Hitohira is a Tokyo-based company that has strong partnerships with a wide network of Japanese blacksmiths, sharpeners, and handle makers to offer thoughtfully curated kitchen knives. Rather than producing in-house, they focus on sourcing and quality control, working closely with both renowned and lesser-known craftspeople to bring exceptional tools to cooks and collectors worldwide.

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