Our showroom is temporarily closed but we are dispatching orders as usual

  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.

    Options

    USD / Delivering to United States

    Masashi Kobo Mioroshi

    Add to Wishlist

    Masashi Kobo Mioroshi
    • 215g
    • Shirogami White Paper steel
    • Magnolia handles
    • Made in Sanjo, Japan
    • In Stock - Available to dispatch worldwide, or to collect
    Delivery

    UK:

    • 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).

    *Surcharges may apply to some larger or heavier items to some areas.

    Global:

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

    *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

    Handle Japanese knives carefully - the steel is brittle. Don’t cut bones, don’t use on hard surfaces, don’t chuck them about and don’t put them in the dishwasher. Handle them like you handle your wine glasses and you’ll be fine.

    • Hand wash
    • Avoid soaking - especially the traditional style knives, as it expands the wooden handles
    • Dry thoroughly
    • Store individually
    • 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
    More About Masashi

    Masashi Yamamoto trained under his uncle, Mr Yoshida 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.

    Masashi Kobo Mioroshi
    Recently Added