Hideo Kitaoka Miroshi Deba 21cm Kurouchi 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 with it. 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 – 2-layer rusty steel, core – #2 Shirogami Handle – octagonal rosewood Hardness – 61-63 HRC Overall length – 36.5 cm Blade length – 18.0 cm Blade width – 4.5 cm Blade thickness – 6.5 mm Sharpening method – single-sided right-handed grind Weight – approx. 307 g

This strong knife is used for preparing and beheading fish. Forged by master Hideo Kitaoka, it will work in any professional chef's set.