Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm
Hatsukokoro Shirasagi Migaki Deba 185 mm

Hatsukokoro Shirasagi Migaki Deba 185 mm

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$297.46
Regular price
$349.95
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$52.49 (15%)
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Product Information

Blade Length  185 mm
Total Length  340 mm
Steel  White #2 (Iron Clad)
Handle  Wenge 
Ferrule Buffalo Horn 
Rockwell 62-63
Height Spine to heel  51 mm
Width at Spine  8 mm
Weight  360 grams
Bevel  Single (Right Handed)


Hatsukokoro Shirasagi


The Shirasagi line comes to us from Tosa city, Kochi Prefecture, Japan – made by a group of undisclosed craftsmen, and sharpened by Myojin-san, who trained at Konosuke (based in Sakai city, Osaka Prefecture, Japan). At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.



The Knife

These migaki variants of the Shirasagi line showcase clean work, with an understated finish that doesn't leave much to hide behind.  A breeze to keep razor sharp once its set up, this knife finds a happy middle ground of size where it breaks down small lake fish like a breeze, but is capable of working on larger fish while remaining manageable in hand. Be advised this knife is not particularly sharp out of the box and will require an initial sharpening before use.

The Deba is a single bevelled knife, traditionally used for fish butchery in Japan. It excels at breaking down fish and fileting. Debas are typically heavier, have a thicker spine, taller blade height, aggressive belly, and stronger at the tip and heel, with a taper towards the tip. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 150mm and 300mm in length. 


**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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