Japanese kitchen knife Ittetsu Mioroshi Forge-welded IJF-11115 21cm

Japanese culinary Shirogami #2 carbon steel forge-welded blade (210 mm) on Ittetsu Mioroshi IJF-11115 knife. Mioroshi can slice fish rather well, although it's best used for filleting and portioning fish. A knife called a mioroshi is a hybrid of a sashimi and a deba. The long blade is thinner than a deba but thicker than a shobu. Magnolia wood is used to make the oval-shaped handle. The knife has a single edge. Because carbon steel rusts easily, it needs to be maintained clean and dry at all times to prevent oxidation and discoloration. Wash by hand in warm water, then pat dry. Apply a thin coating of mineral oil and let it to dry if you see any rust spots.