Masamoto Hongasumi Gyokuhaku Steel Mioroshi Deba Knife 16.5cm

The Masamoto Hongasumi Gyokuhaku Steel Mioroshi Deba Knife 16.5cm is a premium Japanese kitchen knife designed for precise and efficient cutting. Crafted from a combination of Shirogami Carbon Steel #2 and soft steel, this knife offers a sophisticated look along with exceptional sharpness and durability. Its 16.5cm blade length makes it ideal for filleting fish and preparing other delicate ingredients with ease.

This high-end knife is the result of over six generations of craftsmanship from the Masamoto Sohonten Company, known for their superior knife manufacturing techniques. The Masamoto Hongasumi Gyokuhaku Steel Mioroshi Deba Knife combines traditional Japanese artistry with modern functionality, making it a valuable addition to any kitchen. Proper care will ensure this knife remains sharp and reliable for years to come.

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

• Manufacturer: Masamoto Sohonten Company

• Made in: Japan

• High-quality combination of Shirogami Carbon Steel #2 and soft steel for enhanced sharpness and durability
• 16.5cm blade length suitable for filleting fish and delicate cutting tasks
• Traditional Japanese craftsmanship with over six generations of manufacturing expertise
• Sophisticated design combining functionality with aesthetic appeal
• Requires proper care to maintain longevity and sharpness

Use the Masamoto Hongasumi Gyokuhaku Steel Mioroshi Deba Knife primarily for filleting fish and other precise cutting tasks. After each use, wash the knife thoroughly with warm water and mild detergent, then dry it immediately with a soft cloth to prevent rust. Avoid using the knife on frozen ingredients to prevent damage, and sharpen it carefully to maintain its edge without causing cracks.

To care for the knife, always hand wash it promptly after use and dry thoroughly to prevent corrosion. Store the knife in a dry place, preferably in a protective sheath or knife block. Avoid using abrasive cleaning tools or harsh chemicals. Limit sharpening frequency to prevent blade damage, and never cut on hard surfaces like stone or glass to preserve the edge.