Specials

Our Gesshin Uraku White #2 Mioroshi Deba is an excellent knife for butchering soft-boned fish like salmon and for portioning and slicing a larger variety of fish. We had a little fun with the laser engraving on this saya. It's an image of a fish, but with a fun fidget toy attached to it. It's a fishing lure. You can play wth it while your chef yells at you for butchering the Ora King sloppily.

The mioroshi deba is NOT a single bevel chef knife although it may appear as one in a photo. The mioroshi deba is a knife that pulls double-duty: as a deba (for breaking down fish) and a yanagiba (for portioning, skinning, and slicing fish for sushi/sashimi/crudos). It is one of only two knives in the world of Japanese single-bevel cutlery that is intended for more than one task. The other being a kiritsuke, of the true, single bevel variety.

A cool octopus...what more is there to say, except that the mioroshi deba is NOT a single bevel chef knife although it may appear as one in a photo. The mioroshi deba is a knife that pulls double-duty: as a deba (for breaking down fish) and a yanagiba (for portioning, skinning, and slicing fish for sushi/sashimi/crudos). It is one of only two knives in the world of Japanese single-bevel cutlery that is intended for more than one task. The other being a kiritsuke, of the true, single bevel variety.

We have a wonderful kiritsuke yanagiba from our Gesshin Uraku series. We can attest to the ease of sharpening of the white #2 of this series and the machine-like consistency of the grinds as this example has gone through a full-bevel sharpening by us. We have done the yaki sugi treatment to the handle and laser-engraved the map of Sakai, where the workshop that produces this knife is located.