Yoshihiro Ginsan Semi-Stainless Mioroshi Japanese Single Edged Filet Knife

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日本製 Made in Japan
$650.00 $449.99
Product Code: GIMI240SH
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In Stock

日本製 Made in Japan

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Yoshihiro Gisan Miroshi Deba knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Ginsan Semi-stainless steel, hardness on the HRC63-64, forging and polishing with the highest attention to detail. Not easily oxides so very easy maintenance.

Description

Yoshihiro Gisan Miroshi Deba knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Ginsan Semi-stainless steel, hardness on the HRC63-64, forging and polishing with the highest attention to detail. Not easily oxides so very easy maintenance.

Yoshihiro Ginsan Semi-stainless steel Miroshi Deba are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle and wooden Saya knife cover is included

Mioroshi Deba filet knife is a longer and sleeker version of a Deba knife. The Mioroshi has enough heft to filet whole fish and cut through the fish cartilage and bones while also being long enough to be used as an all purpose knife.

Additional information

Knife Size

8.25" (210mm), 9.5" (240mm), 10.5" (270mm)

Grade

Ginsan

Knife Style

Mioroshi

Bolster Material

Ebony

Handle Shape

Octagonal

Handle Material

Shitan Rosewood

Blade Material

Ginsan

Edge Angle

Single Edged

HRC

63-64

Saya Cover

Natural Magnolia Wood

Stain Resistant

Yes

1 review for Yoshihiro Ginsan Semi-Stainless Mioroshi Japanese Single Edged Filet Knife

  1. Rated 5 out of 5

    Patrick Kelly (verified owner)

    This is a sturdy solid hybrid knife of a Deba & Gyuto that does not rust at all. I’ve owned for 5 months and it’s in great condition. The handle is larger which is nice and the steel is great quality (good grain, good weight, great finish). If you can have equal or extra hardness HRC (63-64) without rusting at the very edge, which carbon knives produce, why not switch.
    It took a few months to make, but totally worth the purchase for the knife type and the Ginsan semi-stainless steel. I’ve bought other knives that are semi stainless, but this one doesn’t rust at all even if you are cutting through a bushel of lemons. I bought the 9.5, but should have done the 10.5.

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