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:
This knife has a cutting edge of Hitachi Blue No. 2 high carbon steel that has been forge welded with soft iron / steel for increased toughness and ease of re-sharpening. Blue Steel No.2 is a very reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the combination of cutting performance, edge retention and ease of re-sharpening that it offers.
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: Blue Steel No.2
Rockwell Hardness (HRc): 62 to 63
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: 5.4mm
Blade Width: 46mm
Total Weight: 248g
Mioroshi Deba 240mm (9.4")
Cutting edge length: 245mm
Blade Thickness: 6mm
Blade Width: 48mm
Total Weight: 350g
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 60 to 90 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.
I got the 240mm version, and it's fantastic, but a pit pricey. If you intend to butcher larger fish then get this knife, otherwise stick to a smaller size.
This is the fifth knife I’ve purchased from JCK, and the second knife I’ve purchased from their Fu-Rin-Ka-Zan line. First impressions were exactly as expected: great fit and finish on the blade, the handle is smooth and the matching Saya fits perfectly. As a sushi chef in a professional setting, I generally use both a gyuto and deba when breaking down fish. This knife bridges the gap between the two perfectly. After breaking down 5 seabream, and portioning roughly 10 lbs of salmon, the edge retention was about as good as it gets. I did notice some minor chipping around the tip, but this is more of a characteristic of blue steel, rather than a fault of the knife maker. After sharpening, any noticeable chips had disappeared, and the edge was razor sharp. All in all, I am very pleased with this product, as I have been with all my knives from JCK.
Good weight and nice balance the knife. I am going to use it everyday. Thank you very much.
Amazing knife,easybto re-sharp,very balance
It’s a fantastic knife. Sharpens really nicely and holds a good edge. It has been my main knife for fish butchery when I got it.