{"product_id":"aideba","title":"【Made to Order】Shotaro Nomura 210mm Mioroshi Deba - White #2 (Shirogami #2) Kasumi Finish with Signed Saya","description":"\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003e【Made to Order \/ Request Order】\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eMore Refined Than a Deba. More Substantial Than a Yanagiba.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMioroshi Deba\u003c\/strong\u003e is one of the more specialized forms of traditional Japanese fish knives — created for chefs who want greater versatility when working with whole fish.\u003c\/p\u003e\n\u003cp\u003eFinished by \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e, a nationally recognized Traditional Craftsman of Sakai, this 210mm Mioroshi Deba combines the strength and authority of a traditional Deba with a longer, slimmer, and more refined blade profile.\u003c\/p\u003e\n\u003cp\u003eCompared with a standard Deba, the Mioroshi Deba is generally \u003cstrong\u003elonger, narrower, and thinner\u003c\/strong\u003e, allowing the chef to move more naturally from breaking down a whole fish to more precise filleting and portioning work with a single knife.\u003c\/p\u003e\n\u003cp\u003eFor chefs unfamiliar with this traditional Japanese form, it can be understood as occupying a distinctive position \u003cstrong\u003ebetween the robust Deba and the long, slender Yanagiba\u003c\/strong\u003e — while remaining a specialized knife with its own geometry and purpose.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eWhite #2 — A Classic Steel for Traditional Japanese Knives\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade uses \u003cstrong\u003eWhite #2 (Shirogami #2)\u003c\/strong\u003e, one of the classic high-carbon steels associated with traditional Japanese cutlery.\u003c\/p\u003e\n\u003cp\u003eIts relatively simple, highly refined composition allows a skilled sharpener to create an exceptionally fine and precise edge.\u003c\/p\u003e\n\u003cp\u003eFor chefs who value traditional sharpening characteristics, responsiveness on whetstones, and the pure cutting feel associated with carbon steel, White #2 remains an important choice.\u003c\/p\u003e\n\u003cp\u003eAs a carbon steel, however, \u003cstrong\u003eShirogami #2 requires proper care\u003c\/strong\u003e. The blade should be kept clean and dry after use to help prevent rust and unwanted corrosion.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eThe Geometry Is Where the Craftsman Matters\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA traditional single-bevel Japanese knife should not be judged by sharpness alone.\u003c\/p\u003e\n\u003cp\u003eThe relationship between the cutting bevel, \u003cem\u003eura\u003c\/em\u003e, blade thickness, taper, and overall geometry determines how the knife actually moves through food and how it will respond to sharpening over years of professional use.\u003c\/p\u003e\n\u003cp\u003eThis is where the work of \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e becomes especially important.\u003c\/p\u003e\n\u003cp\u003eWith decades of experience in traditional single-bevel Sakai knives, Nomura carefully sharpens and finishes the blade, bringing its geometry to its final working form.\u003c\/p\u003e\n\u003cp\u003eThe understated \u003cstrong\u003eKasumi finish\u003c\/strong\u003e complements that philosophy — refined and traditional, without distracting from the form and craftsmanship of the blade itself.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003e210mm — A Practical Professional Size\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003e210mm\u003c\/strong\u003e, this Mioroshi Deba offers a useful balance between the strength required for fish preparation and the additional length that distinguishes the Mioroshi form from a conventional Deba.\u003c\/p\u003e\n\u003cp\u003eIt is a serious working knife intended for chefs who regularly prepare whole fish and appreciate the efficiency of a more specialized traditional Japanese blade.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSigned Saya — A Personal Connection to the Craftsman\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe knife is supplied with a wooden saya \u003cstrong\u003epersonally signed by Shotaro Nomura\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMore than simply a protective cover, the signed saya connects the finished knife directly with the craftsman responsible for its sharpening and final form, adding a distinctive identity to the piece.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eFor Chefs Who Understand That One Deba Does Not Fit Every Job\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eTraditional Japanese cuisine developed specialized knives because different stages of preparation demand different blade characteristics.\u003c\/p\u003e\n\u003cp\u003eThe Mioroshi Deba reflects that philosophy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLonger and more refined than a conventional Deba, yet more substantial than a Yanagiba, it offers experienced chefs a distinctive balance of strength, control, and versatility when working with fish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCombined with \u003cstrong\u003eWhite #2 steel, traditional single-bevel construction, Kasumi finishing, and Shotaro Nomura’s sharpening expertise\u003c\/strong\u003e, this is a knife made for chefs who value the deeper logic behind traditional Japanese knife design.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpening \u0026amp; Finishing:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Mioroshi Deba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e White #2 (Shirogami #2)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional Single-Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya:\u003c\/strong\u003e Wooden saya personally signed by Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Made to Order \/ Request Order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eImportant — Made to Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cstrong\u003eThis is a Request Order \/ Made-to-Order item. The knife is prepared after your order is confirmed and is not normally held as ready stock. As each knife is individually prepared, appearance and other subtle details may vary slightly from the example shown. Please contact us before ordering if you have any questions regarding specifications or availability.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Default Title","offer_id":46592878444730,"sku":null,"price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/1F3E2D3A-9CF7-4A97-8708-20D6057D3039.jpg?v=1788921437","url":"https:\/\/yamani-shodoshima.com\/products\/aideba","provider":"YAMANI SHODOSHIMA","version":"1.0","type":"link"}