Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:
A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.
This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.
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: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Mioroshi Deba
Blade Material: Gingami No.3
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Mioroshi Deba 210mm (8.2")
Cutting edge length: 215mm
Blade Thickness: 5.2mm
Blade Width: 46mm
Total Weight: 257g
| Mioroshi Deba 240mm (9.4")|
Cutting edge length: 245mm
Blade Thickness: 5.8mm
Blade Width: 49mm
Total Weight: 340g
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 and production is very very limited.)
It often requires very long delivery time (nearly 90 days). Please contact us first for the availability and delivery time at email.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
Fu Rin Ka Zan fit and finish are just super. Beautiful blade and I love Ginsanko Steel. Came with a beautiful saya that fit perfectly. I am in love with this Mioroshi Deba.
Firstly, I would like to thank Mr. Iwahara and the whole JCK team for their superior service. Also deserving praise for their exceptional skill are the expert craftsmen who produced this well-made knife. I am big fan of the Fu-Rin-Ka-Zan house brand; this being my second purchase with a 3rd planned. While not a "true" Deba, this 5mm thick blade has a sturdy, authoritative feel but is actually gracefully agile in action. The thinner Mioroshi blade has a good amount of heft to it with an expected blade forward balance point. This is a very solid knife with impeccable fit & finish. The spine and choil are nicely finished with a high polish. The blade edge was scary sharp straight out of the box. It needed no edge touch-up. I am lazy so I appreciate the G3 steel; no oxidation and it holds a fine edge. Knife & Saya were securely packaged and arrived quickly without issue. From Nagoya to New Jersey (USA) it took 4 days from order placement to package delivery (no customs duty required). It was a toss-up between this and the longer 240mm version. I’m very happy with the 210mm length. I don't think you could go wrong with either knife & certainly not with the Fu-Rin-Ka-Zan brand!
Perfect knife for filleting fish
This Blade has wonderful geometry, makes breaking down whole fish so much easier and cleaner. The Ginsan is heat treated very well and hold its edge wonderfully through several session of whole fish breakdowns.
Hi i am sushi chef..in sangran..i bought this knife 2 month ago..its very good knife ..fellet fish very good ..i recommend.