MIOROSHI DEBA KNIFE
The Mioroshi deba serves as both a deba and yanagi, and was originally designed to save fishermen from having to carry two different knives on their boats.
HANDLE and BLADE
Sakai Takayuki’s Jaanese Knife with a resin handle is a totally new Japanese knife that solved the corrision problem in the handle, while maintaining the conventional style of a Japanese knife. A resin is emplyed to retain the feeling ofconventional wood handle, and further cmfort when gripping the handle is pursued. The cutting part is manufactured from stainless steel,which is resistant to rust, and tool sharpening is carefully performed one by one by craftsmen with traditional skills inheritated in the city of Sakai. The result is that you will be satisfied with the genuine sharpness.
Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don’t want to work with a delicate knife. The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards, and is ideal for cooks who butcher fish or meat.
Core Steel: Stain Resistant INOX
Handle Type: Nylon Resin
HRC: 60
Weight: 11.6oz
Edge Length: 240mm / 9.4″
Bevel Angle Ratio: Single Bevel
Overall Length: