Sukenari Aogami No.2 (Blue Steel No.2) High Carbon Steel Hon Kasumi knife is Sukenari’s standard product line. This knife provides additional hardness, toughness and longer edge retention than the White Steel No.2 Hon Kasumi knives, which makes them ideal for people who do not have the time to sharpen their knives during their long working hours.
This laminated knife has a cutting edge of Hitachi Aogami #2 (Blue Steel No.2; HRc. 63) that is welded forged with soft iron for increased toughness and ease of re-sharpening.
Sukenari Blue Steel No.2 Hon Kasumi series knife is fitted with select quality octagonal magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.
When compared to a similarly sized Hon-deba, the blade of the Mioroshi Deba is narrower, thinner, and has a more acute tip. Mioroshi Deba is perfectly suited to filleting and portioning fish, but it can also slice fish quite well. Some people consider the Mioroshi Deba to be a combination of a Hon-deba and Yanagiba.
Knife Model: Sukenari Hon Kasumi Blue Steel No.2 Series Mioroshi Deba
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
|Mioroshi Deba 240mm (9.4")|
|Mioroshi Deba 270mm (10.6")|
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Purchased these knife months ago. Overall very happy with these knife. The profile suits what I am after. Always been looking for narrower than the normal deba. Perfect for breaking down smaller fish and medium size fish like Tasmania salmon. Very sharp and good finish out of the box.
A very well made blade. Perfectly sharpen out of the box. Good size and length for medium size fish. I particularly find it perfect for filleting small snapper, hiramasa, ocean trout averaging 2-5kg. I prefer my shorter Deba for crayfish. Mioroshi Deba 210mm is perfect for filleting and portioning.