Masamoto Hongasumi Gyokuhaku Steel Mioroshi Deba Knife 22.5cm

The Masamoto Hongasumi Gyokuhaku Steel Mioroshi Deba Knife 22.5cm is a finely crafted Japanese kitchen knife designed for precision and durability. Made with a combination of Shirogami Carbon Steel #2 and soft steel, this knife offers a sophisticated blade that balances sharpness with strength. It is ideal for chefs and cooking enthusiasts who value reliable and high-quality kitchen tools.

This knife excels in handling various kitchen tasks, especially in filleting and cutting fish and meat with ease. The craftsmanship from Masamoto Sohonten, a company with over six generations of expertise, ensures outstanding performance and longevity. Proper care and maintenance will keep this knife in top condition, making it a valuable addition to any kitchen.

• Product Material: Shirogami Carbon Steel #2 and Soft Steel

• Manufacturer: Masamoto Sohonten

• Made in: Japan

• Crafted from high-quality Shirogami Carbon Steel #2 combined with soft steel for enhanced durability and sharpness
• 22.5cm blade length ideal for precise filleting and cutting tasks
• Sophisticated blade design provides reliability and long-lasting performance
• Produced by Masamoto Sohonten, a renowned Japanese knife manufacturer with over six generations of expertise
• Suitable for professional chefs and home cooking enthusiasts seeking premium kitchen tools

Use the Masamoto Hongasumi Gyokuhaku Steel Mioroshi Deba Knife for precise cutting and filleting of fish and meat. Handle the knife carefully to maintain its sharp edge and avoid cutting frozen ingredients, which can damage the blade. After use, wash the knife thoroughly with mild soap and water, then dry immediately with a cloth to prevent rust. Sharpen the knife sparingly to avoid cracking or dulling the blade.

To ensure the longevity of the knife, wash it by hand with mild detergent after each use and dry it completely with a soft cloth. Avoid using abrasive cleaners or putting the knife in the dishwasher. Store the knife in a dry place, preferably in a knife block or sheath. Do not use the knife on frozen ingredients or hard surfaces to prevent damage to the blade.