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This Takeda Mioroshi Bocho Large is an interesting knife. A cross between a gyuto 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 of stainless steel cladding, with a nice kurouchi finish that adds to the beauty and practicality of this very interesting knife. Here are the approximate specs:Edge Length: 220mm
Spine thickness at the heel is about 4.5mm
Weight: 7.2oz
Height: 48mm
Handle: Rosewood 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 of stainless steel cladding, with a nice 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.
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