Hideo Kitaoka Miroshi Deba 21cm Damascus Shirogami#2

A traditional Japanese knife with a thick, tapering blade, which is used for beheading and filleting fish in such a way as not to damage their delicate meat. In Japan, it is often used for preparing poultry meat, but it is not a classic cleaver and should not be hit hard. To cut through a bone, just press the back of the knife lightly and make a quick, precise cut. The sharp tip and short blade make it easy to control movements, which is especially important when you need to get the knife into tight places.

Technical data:

Blade – 11-layer rusty steel, core – #2 Shirogami Handle – rosewood Hardness – 61-63 HRC Overall length – 36.5 cm Blade length – 21.0 cm Blade width – 4.6 cm Blade thickness – 7.0 mm Sharpening method – single-sided right-handed grind Weight – approx. 307 g

Hideo Kitaoka Miroshi Deba - a traditional Japanese knife for preparing fish, forged from Shirogami#2 steel.