{"product_id":"hitohira-nakagawa-manzo-aogami-2-mioroshi-deba-210mm-ebene","title":"Hitohira Nakagawa Manzo Aogami #2 Mioroshi Deba 210mm Ebony","description":"\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003eHitohira Kikuchiyo Manzo Aogami #2 Mioroshi Deba 210mm Ebony\u003c\/strong\u003e is a traditional Japanese knife designed for working with whole fish. This 210 mm model features the mioroshi deba profile, which is longer and slightly thinner than a classic deba, allowing for precise cutting, filleting, and portioning.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe blade is forged from \u003cstrong\u003eAogami #2 (Blue Steel #2)\u003c\/strong\u003e with a\u003cstrong\u003e nimai\u003c\/strong\u003e construction, combining a hard carbon steel core with a soft steel coating. This structure offers an excellent compromise between sharpness, ease of sharpening, and robustness at the back. The finish is simple and traditional, with a visible temper line and an asymmetrical geometry suitable for right-handed users, typical of Japanese deba knives.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe octagonal \u003cstrong\u003eebony\u003c\/strong\u003e handle provides density, stability, and moisture resistance. Its slightly forward balance promotes control during vertical cuts and more demanding work near the edges or dorsal ridges of fish. The thick section at the back of the blade ensures strength and precision in technical movements.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eWhen used, this Japanese knife offers a clean and direct cutting sensation, particularly suited to medium to large fish. The rigidity of the blade allows you to separate heads and open bones with confidence. However, like any deboning knife, it is not intended for general kitchen tasks or twisting cuts on hard bones.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAogami #2 is a carbon steel, so it will develop a \u003cstrong\u003enatural patina\u003c\/strong\u003e when exposed to moisture and acidic foods. It is recommended to wipe the blade after use and avoid the dishwasher. Regular sharpening on water stones will maintain its full cutting potential.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":47542317318318,"sku":"AAA-030B2-04-NE210","price":630.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKikuchiyoManzoAogami_2MioroshiDeba210mmEbene_1.jpg?v=1771961009","url":"https:\/\/staysharpmtl.com\/en\/products\/hitohira-nakagawa-manzo-aogami-2-mioroshi-deba-210mm-ebene","provider":"Stay Sharp","version":"1.0","type":"link"}