Forged from High Carbon Blue Steel #2 with a HRC 63-64, this Hongasumi Deba with a traditional single edged grind exhibit a better edge retention and an ability to take on a finer edge than the Kasumi Deba made out of White Steel #2. Excellent for intermediate level chefs and comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Rosewood (Octagon-Shaped) handle, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Mioroshi knife is a longer and sleeker version of a Deba knife. 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. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.