Shop Online • London Showroom • HQ Showroom

  1. Masashi Kobo Mioroshi

Masashi Kobo Mioroshi
Filleting Knife

More Information

The single bevelled Mioroshi is a lighter weight filleting knife, lying somewhere between the heavier Deba and the more slender Yanagiba. Although the blade is not as thick as a Deba’s, it is still substantial and will deal with medium-boned fish, but is also delicate enough for slicing and portioning - A great all-round knife.

Masashi hand forges these himself in his workshop in Sanjo, Niigata. He hand laminates the shirogami white paper steel to the softer steel jigane cladding, and attends to every detail himself. Masashi trained under his uncle Yoshida-san at Yoshikane knives.

Tips

    Although this is a heavier weight knife, it is NOT suitable for cutting through meat bones.

    More about Masashi

    DSC_5078

    Masashi Yamamoto trained under his uncle, Yoshida san at Yoshikane, and produces knives of stunning quality - primarily in his signature SLD steel, a hard wearing, very-nearly-stainless-steel. In 2018 Masashi moved his forge to a new factory in Sanjo (in Niigata Prefecture) and now has two apprentices working with him.

    We think he looks a little like Christopher Walken, and he claims to be a children’s ski instructor - something we don’t doubt.

    DSC_4814

    DSC_4313

    DSC_4206

    DSC_5051

    DSC_4993

    DSC_4936

    DSC_5134

    Delivering to US (Paying in USD) Edit

    Masashi Kobo MioroshiFree delivery for orders over $100.00*Add to Wishlist
    Masashi Kobo Mioroshi
    • 215g
    • Shirogami #2 White Paper Steel
    • Magnolia handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Delivery

    UK: (excluding Tripod Ladders)

    • Free delivery for orders over £100*
    • £4.00: 48 Tracked with Royal Mail - delivered by the postie, can be left in safe place, limited tracking info. Approx 2-4 working days.
    • £7.50: FedEx Tracked service delivered next working day for orders received before 1pm GMT Mon–Fri (ex Bank Holidays).

    Global: (excluding Tripod Ladders)

    • Free delivery for orders over £/$/€100*
    • Price depends on location - adjust the COUNTRY tab in your basket to see the price.
    • We use DHL, FedEx, or UPS, and we’ll email you the tracking info.

    *Customs fees may apply and are estimated during checkout. Surcharges may apply to some larger or heavier items to some areas.
    * Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

    Knife Care

    For better or worse, Western knives are often seen as general purpose kitchen tools, used for cutting, prizing, levering and all sorts of other jobs around the kitchen (and sometimes beyond). Japanese knives should not be viewed this way and it may require a change of mindset to get the best out of your knife and ensure it delivers many years of service. Cared for correctly, this ought to be the case: the quality of the craftsmanship and the ease with which they can be kept incredibly sharp are two of the main reasons to make the switch to Japanese carbon steel, but that comes at a price: the steel is more brittle than you may be used to and they are not for the heavy-handed or the careless. They are unforgiving tools and you may not get an opportunity to make the same mistake twice.

    A good rule of thumb is to show them the same respect you show your poshest wine glasses, but here are some other pointers.

    Commons mistakes to avoid:

    • Leaving wooden handled knives to soak in water.
    • Washing knives in the dishwasher.
    • Not storing them carefully: store them individually, not jumbled up with other cutlery.
    • Cutting into bone. If you’re not sure whether there’s bone, or you know there to be bone present, go very slowly and carefully, or consider using a different knife.
    • Trying to cut frozen foods.
    • Cutting down too hard on to the wrong sort of surface, for example kitchen worktops.

    Don’t be put off. They are great to use and easy to care for. To get the best from your knives:

    • Wash them by hand and dry thoroughly afterwards.
    • Wipe over with Camellia Oil if not using regularly.
    • Sharpen every two weeks or so of regular use.
    • Use the Niwaki Combination Stone for everyday sharpening.
    • Take care with harder foods, such as the skin of a pumpkin or a squash.
    Masashi Kobo Mioroshi
    Essentials