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Sakai W#2 Mioroshi Deba 210mm. This Mioroshi style deba has a core steel of White #2 and is clad in a soft iron. A Mioroshi deba is thinner, shorter and lighter than a traditional deba--a viable option for a user who wields it all day as a professional, or anyone looking for a lighter knife. The knife is considered a fully reactive knife, meaning diligent care and maintenance are required to prevent rusting.
This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "D" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.Region: Sakai, Japan
Steel: White #2
HRC: 60
Cladding: Soft Iron
Finish: Hairline
Weight: 8.8oz
Blade Length: 214mm
Total Length: 365mm
Spine Thickness: 5mm
Blade Height: 53.3mm
Engraving: Hand Engraved
Saya: Included
Handle: Ho Wood D
Ferrule: Buffalo Horn
This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "D" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Disappointed Posted By: Montucky
Coming from a chef who has bought multiple knifes on here and i was disappointed. Maybe i dont know how to use the deba but everything i cut seems to chip the blade. OOTB it was sharp but had blade chipping after a couple uses. I broke down a couple whole halibuts and the blade had multiple chips. Just micro chips on the edge so thought it was fine.. I've had that happen before. I sharpened it and it still chipped. Send it to a professional knife maker to sharpen it and it still micro core blade chipped. Dont know what to do with anymore . Core steel is trash.
Coming from a chef who has bought multiple knifes on here and i was disappointed. Maybe i dont know how to use the deba but everything i cut seems to chip the blade. OOTB it was sharp but had blade chipping after a couple uses. I broke down a couple whole halibuts and the blade had multiple chips. Just micro chips on the edge so thought it was fine.. I've had that happen before. I sharpened it and it still chipped. Send it to a professional knife maker to sharpen it and it still micro core blade chipped. Dont know what to do with anymore . Core steel is trash.
Hello, please email me at info@chefknivestogo.com and I'll sharpen it for free for you and will widen the bevel using a microbevel to make the edge more durable. I also recommend you try using a slicing motion to go through pin bones and if it keeps chipping perhaps use a softer steel knife to take off heads and tails. But widening the bevel should make the edge nearly twice as durable.
Perfect Fit
