On All Domestic Orders Over $100
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Ebuchi Knives
- Enjin Knives
- Fujiwara Knives
- Japanese Garden Tools
- Gihei Knives
- Harukaze Knives
- Hatsukokoro
- Hinokuni Knives
- Ishikawa Knives
- Itto-Ryu Knives
- Kajiwara Knives
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kikuichi Knives
- Kitaoka Knives
- Kiwami Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- Kuwabara Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Mikisyo Hamono
- Minamoto Knives
- Misuzu Knives
- Myojin Knives
- Moritaka Knives
- Murata Knives
- Muneyoshi Knives
- Nakagawa Hamono
- Nigara Knives
- Nishida Knives
- Ogata Knives
- Masanobu Okada
- Okeya Knives
- Richmond Knives
- Red Rock Tools
- Saji Knives
- Sakai Knives
- Sakoda Knives
- Shibamasa Knives
- Shibata Knives
- Sukenari Knives
- Tabata Hamono
- Tachikaze Knives
- Tadokoro Knives
- Takamura Knives
- Takayuki Knives
- Takeda Knives
- Tanaka, (Shigeki)
- Tanaka, (Yoshikazu)
- Tani Knives
- Tetsujin Hamono
- Tojiro Knives
- Tsubaki Knives
- Tsunehisa Knives
- Ueda Knives
- Xin Kitchen Knives
- Yahiko Knives
- Yamashin Knives
- Yasunori Knives
- Yauji Knives
- Yoshikane Knives
- Yoshimitsu Knives
- Yoshito Saku Knives
- Yoshizawa Knives
- Yasha Yukawa Knives
- Yusaku Knives
- Shop All
- Knife Types
Knife Types
- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Japanese Garden Tools
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
This Takeda Mioroshi Bocho Large is an interesting knife. A cross between a large petty and a deba, the knife has heft but is small enough to undertake all kinds of cutting tasks. It excels at preparing seafood when a normal deba would be too large and cumbersome.
Many chefs prefer the mioroshi because it is more nimble, easier to control, and they can do much more with it. You can fillet and slice smaller fish with it or use it to portion larger seafood. Also, because it is a more narrow blade, you could use it for other tasks like working on poultry. It can do almost anything a regular deba can...plus!
This beautiful blade is constructed in san-mai style with a core of Aogami Super Blue steel wrapped in a layer iron and with a rustic kurouchi finish that adds to the beauty and practicality of this very interesting knife. Here are the approximate specs:Blacksmith: Shosui Takeda
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even
Edge Length: 221mm
Spine thickness at the heel is about 4.5mm
Weight: 6.6oz
Height: 45mm
Handle: Maple Octagonal
Ferrule:Black Pakka Wood
Many chefs prefer the mioroshi because it is more nimble, easier to control, and they can do much more with it. You can fillet and slice smaller fish with it or use it to portion larger seafood. Also, because it is a more narrow blade, you could use it for other tasks like working on poultry. It can do almost anything a regular deba can...plus!
This beautiful blade is constructed in san-mai style with a core of Aogami Super Blue steel wrapped in a layer iron and with a rustic kurouchi finish that adds to the beauty and practicality of this very interesting knife. Here are the approximate specs:
Please note that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) fabulous tool, May 7, 2019Posted By: Mark - verified customer
I am an avid home cook and this knife fits perfect in my collection of kitchen tools. Its extra heft, compared to other Takeda's I have, is just what I was looking for. I am using it mostly for cutting and trimming large cuts of meat for salami and sausage making as well as trimming dry aged beef. I am so happy I was on the waiting list as I was notified via email when it was available to order. great service!
I am an avid home cook and this knife fits perfect in my collection of kitchen tools. Its extra heft, compared to other Takeda's I have, is just what I was looking for. I am using it mostly for cutting and trimming large cuts of meat for salami and sausage making as well as trimming dry aged beef. I am so happy I was on the waiting list as I was notified via email when it was available to order. great service!
Sexy knife , March 15, 2018 Beyond excellent knives, March 13, 2018Posted By: Mathew - verified customer
Absolutely amazing and very sharp! Been wanting to buy from here for so long just couldn't at the time until now. Such excellent quality and far from being disappointed. Puts a smile on my face when I don't have to use tons of force to cut through the food. It is definitely worth the money.
Absolutely amazing and very sharp! Been wanting to buy from here for so long just couldn't at the time until now. Such excellent quality and far from being disappointed. Puts a smile on my face when I don't have to use tons of force to cut through the food. It is definitely worth the money.
Product Review, October 28, 2011Posted By: david - verified customer
I puchased this as a dedicated fish filleting knife and recently tested it on a week long fishing trip. Filleting numerous large fish (up to 30lbs)every day,i never sharpened it the whole time, just stropped after each session.The aogami super stood up brilliantly.Traditional western filleting knives are flexible but this is thick like a deba. I thought this might cause me a problem but it didn,t and i found the tip section most useful, being extremely sharp, it was able to start cuts through hard scales with ease.
I puchased this as a dedicated fish filleting knife and recently tested it on a week long fishing trip. Filleting numerous large fish (up to 30lbs)every day,i never sharpened it the whole time, just stropped after each session.The aogami super stood up brilliantly.Traditional western filleting knives are flexible but this is thick like a deba. I thought this might cause me a problem but it didn,t and i found the tip section most useful, being extremely sharp, it was able to start cuts through hard scales with ease.
