Description
A razor-sharp blade that cleanly separates fish bone from flesh with a single stroke, making the preparation of whole fish a true pleasure.
🔗 Physical Demonstration Video: https://youtu.be/K4W6mdu2fKQ
─── Specification Details ───
▫️ Rust Resistance: Excellent (High rust resistance)
▫️ Size: 21cm
Thickness: Approx. 5.1mm
Blade Width: Approx. 4.5cm
Weight: Approx. 225g
Handle Material: Ebony Handle
▫️ Scabbard (Saya): Custom-made to fit ▪️ Multiple materials available ▪️ Please contact our editor for details~
─── Core Steel ▪️ Ginsan Steel (Silver 3) ───
▪️ Hitachi Yasugi Ginsan Steel (Hitachi Gingami No.3, or G3) is a high-quality stainless steel produced by Hitachi Metals, Ltd. in Japan. This material is characterized by its high carbon and chromium content, along with specific amounts of vanadium and molybdenum. This composition grants it excellent edge retention, hardness, wear resistance, and corrosion resistance. It is commonly used in the production of high-end kitchen cutlery, such as chef's knives, slicing knives, and cleavers.
─── Soul of the Artisan: Fusion of Professional Grinding and Materials: Mizuno Tanrenjo ───
Founded in 1872, "Minamoto-no-Akitada" is a long-standing Sakai forge with 150 years of history, passed down through five generations of the Mizuno family. From the first generation's creation of samurai swords and kitchen knives, every generation has inherited the skills of master craftsmen, even participating in the restoration of Horyu-ji Temple in Nara and forging ceremonial offerings. The third generation refined traditional swordsmithing techniques and was selected for national-level traditional craft exhibitions, while the fourth generation received the honor of a "Tairan" (Imperial inspection) by the Japanese Royal Family. Today, the fifth generation continues to evolve, renowned for their unique hamon (temper lines) and high-quality cutlery favored by professional chefs.
─── Knife Introduction ▪️ Mioroshi Deba ───
Narrower than a standard Deba and thicker than a Yanagiba, the Mioroshi Deba is a versatile hybrid that combines the functions of both. It allows for a "one-knife-does-it-all" approach to processing fish, though handling particularly hard bones may still present a challenge.
【 Maintenance Precautions 】
Although stainless steel possesses good corrosion resistance, it may still rust under humid, high-salinity, or damaged conditions. It is recommended to keep it dry and perform regular cleaning and maintenance.
Avoid Extreme Hard Objects: Strictly prohibited from hacking frozen ingredients or hard bones to prevent structural damage, chipping, or nicking of the blade.
No Machine Washing or Drying: Do not use a dishwasher or dish dryer; high temperatures and potent detergents will damage the knife body and handle material.
Standard Cleaning Process: After use, hand wash with warm water and immediately dry thoroughly with a dry cloth or soft towel. Store in a ventilated and dry place.
【 Limited Time Fan Offer 】
Share this post and private message the editor to immediately unlock the "Exclusive Promotional Price."
【 Professional After-Sales Maintenance 】
The store provides professional kitchen knife sharpening services to ensure your beloved knife remains in peak condition at all times.
