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Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm

Hideo Kitaoka damascus aogami#2 mioroshi deba 210mm

Regular price ¥53,000 JPY
Regular price Sale price ¥53,000 JPY
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Handcrafted by the esteemed blacksmith Hideo Kitaoka, the damascus mioroshi deba embodies exceptional craftsmanship. Its core steel is aogami#2, known for its exceptional sharpness, edge retention, and commendable toughness. Aogami#2 is considered one of the most versatile steels available. The blade features an alluring damascus finish and is paired with an octagonal handle crafted from luxurious ebony wood, adding a touch of sophistication and natural elegance. Ebony wood is preferred for its durability, density, and moisture resistance.

What is a mioroshi deba?
The mioroshi deba merges the features of the deba and yanagiba. Thinner and with a sharper tip than a similar-sized deba, it excels in filleting and portioning fish. Despite being less ideal for fine slicing due to its thicker, wider blade than a yanagiba, its popularity among professional chefs remains high for its ability to accomplish a variety of tasks when wielded with expertise.

※ Hideo Kitaoka, a third-generation master blacksmith from Echizen, is the current owner of Kitaoka Hamono, founded in 1868. With over 50 years of experience, he specializes in crafting exquisite single-bevel knives using traditional Japanese techniques. His passion for preserving craftsmanship is evident in his exceptional work.

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Brand/ maker: Hideo Kitaoka
Location: Echizen, Japan
Knife type: mioroshi deba
Finish: damascus

Construction type: nimai
Cladding: iron clad damascus
Core steel: Hitachi aogami#2 / blue#2
Steel type: carbon

Overall length: 356mm
Blade length (heel to tip): 212mm
Blade height at heel: 46.1mm
Spine thickness at handle: 7.4mm
Spine thickness at heel: 6.6mm
Spine thickness at middle: 5.2mm
Spine thickness 1cm from the tip: 2.5mm
Weight: 315g

Edge/bevel: single bevel
Handle: octagonal ebony
Hand orientation: right-handed
Saya/ sheath: Not included

Reminder: Regular care is crucial for maintaining the fine condition of your Japanese knives, like this Hideo Kitaoka damascus shirogami#2 usuba knife. Refer to our care guide for more information.

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Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide

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• Still have questions? Email us at info@zahocho.com or fill out our contact form.

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  • MADE IN JAPAN

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