Yoshihiro Mizu Yaki Ginsan Semi-Stainless Mioroshi Japanese Fish Filet Knife Rosewood Handle (9.5'' (240mm))


Yoshihiro Mizu Yaki Ginsan Semi-Stainless Mioroshi Japanese Fish Filet Knife Rosewood Handle (9.5'' (240mm)) by Yoshihiro at Self Trained Chef. Hurry! Limited time offer. Offer valid only while supplies last. Knife Features → Blade Material: Ginsan-ko Stainless steel →Edge Angle: Single Edged →Grade: Mizu Yaki→Handle Shape: Octagonal→Handle Material: Rosewood →HRC:63-64→Knife Style: Mioroshi Fish Fillet Knife →Stain Resistant: Yes →Saya Cover: Magnolia Saya Cover Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scal


Yoshihiro Mizu Yaki Ginsan Semi-Stainless Mioroshi Japanese Fish Filet Knife Rosewood Handle (9.5'' (240mm)) by Yoshihiro
4.2 out of 5 stars with 8 reviews
Condition: New
Availability: In Stock
$499.99


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Product Description & Reviews

Knife Features → Blade Material: Ginsan-ko Stainless steel →Edge Angle: Single Edged →Grade: Mizu Yaki→Handle Shape: Octagonal→Handle Material: Rosewood →HRC:63-64→Knife Style: Mioroshi Fish Fillet Knife →Stain Resistant: Yes →Saya Cover: Magnolia Saya Cover Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 63-64, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Ginsanko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that provide peace of mind in high-paced environment.Handcrafted in Japan with traditional techniques, our Mioroshi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

Features & Highlights

  • The Mioroshi has enough heft to filet whole fish and cut through the cartilage and bones of fish while also being long enough to be used as an all-purpose knife. The Mioroshi knife can used be for chicken and meat but is not recommended for cutting through large bones.
  • Handcrafted in Japan with traditional techniques, our Mioroshi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
  • Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
  • Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 63-64, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Ginsanko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that provide peace of mind in high-paced environment.

Additional Information

Brand:
Yoshihiro
Manufacturer:
YOSHIHIRO
Category:
Deba Knives
Size:
9.5'' (240mm)
Publisher:
YOSHIHIRO

 


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