Suminagashi Mioroshi, 165mm (6 1/2 in)
Product Description for Suminagashi Mioroshi, 165mm (6 1/2 in)
Maker: Hideo Kitaoka (click to see more by this maker)
Item num: 86500
Blade length: 6.50 in.
Total length: 12.50 in.
Blade width: 1.75 in.
Blade thickness: 0.22 in.
Item weight: 7.75 oz.
Shipment weight: 10.5 oz.
Blade: Kasumi-yaki blade formed from a suminagashi jigane and shirogami hagane (Hrc 63-64)
Handle: Makassar ebony and pakka wood
Description: Mioroshi Deba Hocho have a slightly thinner walled blade than other deba. They are ideal for deboning meat and fish and are used for many other general purpose cutting tasks.
This single-bevel knife is handmade by Hideo Kitaoka. The blade features a jigane, which is made by folding together layers of different types of carbon steels. This unique process creates a Jigane with ten exceedingly thin, alternating layers, called suminagashi or damascus. This is then forge-welded to a layer of high carbon steel (shirogami #2) and tempered to Rockwell c63 - 64. This process imparts a visual tension to the blade and a brilliant, long lasting cutting edge. Because white steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish.
Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The octagonal handle is formed from makassar ebony with a pakka wood ferrule. The blade comes razor sharp.
- Carbon steel damascus "hon kasumi" blade
- Extremely hard cutting edge for long-lasting razor sharp knives
- Single bevel for thin, accurate slicing
- Designed for right-handed use
Availability: In stock. Usually ships in 1-2 business days