This Sakai White #2 Mioroshi Deba 180mm is crafted using the traditional Sakai method, where specialized artisans handle each stage of production - from forging and sharpening to handle installation and hand engraving. Every blade features hand-chiseled kanji reading Mark, a personal touch that comes from this knife being commissioned for CKTG.
This single-bevel knife is designed for right-handed users, with a convex front side and a concave back to enhance cutting performance and food release. Made from Hitachi White #2 carbon steel with iron cladding, it takes an extremely sharp edge and is favored by professionals for fish butchery and precise prep work. As a mioroshi deba, this knife is built less thick and less tall than a traditional deba, trading some of that bone splitting heft for a lighter, more maneuverable blade better suited to filleting and portioning fish. The primary bevel extends close to the edge, finished with a small micro bevel for durability, while the concave backside aids in smooth separation. The magnolia wood D shaped handle with buffalo horn ferrule provides a traditional feel and secure grip.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.
This single-bevel knife is designed for right-handed users, with a convex front side and a concave back to enhance cutting performance and food release. Made from Hitachi White #2 carbon steel with iron cladding, it takes an extremely sharp edge and is favored by professionals for fish butchery and precise prep work. As a mioroshi deba, this knife is built less thick and less tall than a traditional deba, trading some of that bone splitting heft for a lighter, more maneuverable blade better suited to filleting and portioning fish. The primary bevel extends close to the edge, finished with a small micro bevel for durability, while the concave backside aids in smooth separation. The magnolia wood D shaped handle with buffalo horn ferrule provides a traditional feel and secure grip.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.
- Blacksmith: Undisclosed
- Location: Sakai, Japan
- Construction: Hammer-Forged, Traditional San Mai
- Grind: Single-Sided, Concave Back (Right-Handed)
- Core Edge Steel: White #2
- Cladding: Soft Iron
- Engraving: Hand Engraved
- Handle: D Shaped, Magnolia Wood
- Ferrule: Buffalo Horn
- Saya: Included
- Weight: 5.9 oz (168 g)
- Blade Length: 185 mm
- Total Length: 327 mm
- Spine Thickness at Heel: 5 mm
- Blade Height: 41.5 mm
