Yoshihiro Hongasumi Blue Steel Mioroshi Filet Sushi Sashimi Japanese Knife Magnolia Handle (8.25''/210mm)
Yoshihiro Hongasumi Blue Steel Mioroshi Filet Sushi Sashimi Japanese Knife Magnolia Handle (8.25''/210mm) by Yoshihiro at The Butchers Blocks. Hurry! Limited time offer. Offer valid only while supplies last. 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 handcraf
Product Description & Reviews
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.
Features & Highlights
- This knife delivers Hongasumi grade high carbon steel sharpness and edge retention with stainless steel durability and ease of care.
- 7 inch (180mm) single edged blade with a traditional grind. Completely flat ground on front (SHINOGI), concave ground (URASUKI) with flat rim (URAOSHI) on the back.
- Excellent for entry and Intermediate level chefs. Lacquer coated magnolia wooden sheath provides odor and stain resistance with ease of cleaning. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.
- Exceptionally forged VG Stainless steel blade with HRC 62-63 combines exceptional sharpness and optimal edge retention with stain resistance. Knife will become extremely sharp with whetstone sharpening and will glide through any type of fish with no pressure.
- Simple and elegant design with a handcrafted Rosewood Japanese D-shaped handle and a water buffalo horn bolster (COLOR VARIES) for a light and well balanced construction.
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