Tojiro Shirogami #2 Thin Bladed Mioroshi Deba

Mioroshi-Deba is the knife to go when you needed something that is sharp for cutting, long for slicing and tough enough to get through small fish bones. This Tojiro is hand-forged with Shirogami #2 core steel and a kasumi finish is added to the grind. Overall a very affordable Mioroshi-deba with decent fit and finish. For right-handed use.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-933 / F-934
• Knife Type: Mioroshi Deba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Soft Iron
  
• Hardness: 60-61 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Kasumi Polish
• Blade Length: 180mm (7.1") / 240mm (9.4") 
• Blade Height (at heel): 42mm  / 46mm
• Spine Thickness
• Above heel: 6.0mm  / 5.5mm
• Middle: 5.1mm / 5.4mm
• Handle
• Shape: Marushinogi (D-shaped)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Polypropylene Resin
  
• Length: 127mm / 142mm
• Overall Length: 327mm / 404mm
• Weight: 216g (7.62oz) / 307g (10.83oz)
• Engraved Mark: In Japanese Kanji "Tojiro Made" (藤次郎作)

About Tojiro 藤次郎

Tojiro is the large knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife-making tradition. Tojiro knives offer great value for the price. Established over 50 years ago, Tojiro combines modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.