The Mioroshi Deba 210 mm kataba deba is the go-to knife for preparing whole fish: cutting off heads, removing bones, filleting, and slicing. At 210 mm, it’s ideal for medium to large fish. The thick spine of the blade absorbs the impact of hard vertebrae and bones, while the single bevel ensures a clean cut on the flesh side. This is a versatile knife: it is designed for fish preparation, and it performs this task with an efficiency that double-bevel profiles cannot match for this type of work.
The kasumi finish on the main bevel is the traditional manufacturing standard for a deba of this construction: the back of the blade has a matte surface, contrasting with the polished bevel. The construction is a two-layer nimai, with the hagane forming the bevel and the jigane covering the top of the blade. The octagonal wa handle is made of ebony, a dense wood with a very fine grain and an almost black hue. The black buffalo horn ferrule adds the finishing touch.
The Ginsan (Silver Steel) is a high-carbon stainless steel (0.95,1.10% carbon, 13,14.5% chromium) developed to combine corrosion resistance with sharpening behavior close to carbon steels. On a deba, this means the edge responds well on the whetstone and can be brought to a very fine angle on the single bevel. The honest trade-off: at equivalent hardness (59,62 HRC), Ginsan requires slightly more passes on stone than Shirogami to reach the same level of refinement. It develops no patina and stays visually clean with use.
Care
Rinse and dry after each use. Never put in the dishwasher. Sharpen on whetstones, respecting the geometry of the single bevel.
