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Japanese fish filet knife with ebony handle and silver blade, side angle on wood
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  • Japanese fish filet knife with ebony handle and silver blade, side angle on wood
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  • Japanese fish filet knife with ebony handle and silver blade, styled with green cord
  • Japanese fish filet knife with ebony handle and silver blade, includes light wood sheath
  • Japanese fish filet knife with ebony handle and silver blade, side angle on wood
  • Japanese fish filet knife with ebony handle and silver blade, angled view
  • Japanese fish filet knife with ebony handle, silver blade with engraved markings
  • Japanese fish filet knife with dark handle and silver blade, close view near tip
  • Japanese fish filet knife silver blade only, straight-on close view
  • Japanese fish filet knife with dark handle and long silver blade, diagonal close-up
  • Japanese fish filet knife with ebony handle, silver blade and wrapping cord detail
  • Japanese fish filet knife with ebony handle, silver blade and light wood sheath
  • Japanese fish filet knife with ebony handle and silver blade, styled with green cord
  • Japanese fish filet knife with ebony handle and silver blade, includes light wood sheath
Yoshihiro Mizu Yaki Ginsan Semi-Stainless Mioroshi Japanese Fish Filet Knife Ebony Handle

Yoshihiro Mizu Yaki Ginsan Semi-Stainless Mioroshi Japanese Fish Filet Knife Ebony Handle

SKU:
AGIMI210EHMS
$499.99
$499.99
Blade Length
63-64 HRC
Yes
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Mioroshi Deba (Filet Knife)
Primary Use
Filleting & butchery (fish, poultry, meat)
Blade Metal
Ginsan (Silver 3) Steel
Grade
Mizu Yaki
Construction
Mono-Steel
Blade Hardness
63-64 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
Yes

Handle

Handle Material
Ebony
Handle Shape
Octagonal
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

The Yoshihiro Mizu Yaki Ginsan Miroshi Deba knives are masterfully crafted by our skilled artisans, resulting in high-quality knives that are essential for both craftsmanship and performance. Made from Ginsan semi-stainless steel, these knives boast a hardness of HRC 63-64 and are forged and polished with meticulous attention to detail.

Complementing the blade is a traditional Japanese-style handcrafted Ebony handle, providing both elegance and comfort. Each knife also includes a protective wooden Saya knife cover for safekeeping.

The Mioroshi Deba filet knife is a longer and sleeker variation of the classic Deba knife. Its design offers the heft necessary to filet whole fish while effortlessly cutting through cartilage and bones. The extended blade length also makes it versatile enough for various kitchen tasks, serving as an all-purpose knife that excels in precision and durability.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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