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
- Goko Knives
- Harukaze Knives
- Hinokuni Knives
- Ishikawa Knives
- Itto-Ryu Knives
- Jikko Knives
- Kajiwara Knives
- Katsuyasu Kamo
- Kamo Knives
- Kanehide Knives
- Kato Uchihamono
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Yoshimi Kato Knives
- 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
- Moritaka Knives
- Murata Knives
- Muneyoshi Knives
- 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
- 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 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: Stained 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 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.
