Yoshihiro Hongasumi Blue Steel Mioroshi Filet Sushi Sashimi Japanese Knife Magnolia Handle (8.25"/210mm)

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an empahsis is placed on refined forging and polishing with the highest attention to detail. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood (Octagon-Shaped) handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Mioroshi knife is a longer and sleeker version of a Deba knife. The Mioroshi has enough heft to filet whole fish and cut through the cartilage and bones of fish while also being long enough to be used as an all purpose knife. The Mioroshi knife can used be for chicken and meat but is not recommended for cutting through large bones. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

• Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail.
• The Mioroshi has enough heft to filet whole fish and cut through the cartilage and bones of fish while also being long enough to be used as an all-purpose knife. The Mioroshi knife can used be for chicken and meat but is not recommended for cutting through large bones.
• Handcrafted in Japan with traditional techniques, our Mioroshi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
• Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
• Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.