Shimanagi Original Knife

[Shimanagi × Miura knifes]

This is a knife made by Miura knifes, which Shimanagi always uses, with the engraving "Shimanagi × Miura" on it.

This knife is a type called a "bone-skimming knife" (Hone-suki). It is typically used for butchering poultry, but because it is smaller and lighter than a deba knife, it is also suitable for filleting fish.

It is especially recommended for those who often fillet small to medium-sized fish, such as mackerel, jack mackerel, and black sea bream, caught from breakwaters.

I personally use this knife to fillet fish over 1 meter in length, but be careful not to force the knife through hard bones as it could cause the blade to chip.

Daily Maintenance

1. New knives are coated with oil to prevent rust, so please wash the entire knife, including the handle, thoroughly with a neutral detergent before using it.

2. After use, immediately wash the knife with neutral detergent, dry it thoroughly, and store it in a well-ventilated area. While pouring hot water will speed up drying, it's best to avoid applying too much heat to the knife. Do not heat it with fire, and avoid placing it near flames on a regular basis.

3. Do not place the knife in a dishwasher, as it can cause damage to the blade.

4. If you plan to store the knife for an extended period, apply camellia oil or olive oil (specifically for knives) to prevent rust, and wrap it in the box or newspaper that came with it for storage. Avoid using vegetable oils like salad oil, as they may solidify over time.

5. If rust occurs, you can remove it by gently rubbing it with a wine cork and cleanser.

Specifications

• Steel material: White steel #2
• Blade length: 150mm
• Total length: 280mm
• Weight: Approx. 122g