Posted By: Nate H.
- verified customerAbout six months ago I decided to purchase my first single bevel traditional Japanese knife. Because I had no prior experience with this style of knife I did quite a bit of research. I wanted a knife that was versatile, so that I could experiment with cutting and sharpening a single bevel blade, and affordable, so if I wrecked the edge cutting or made mistakes sharpening I wouldn't feel to bad. I ended up purchasing the Tojiro Shirogami Mioroshi Deba and have been more than satisfied with my purchase.The transition to using this knife came easy and I really enjoy the extra versatility that comes from cutting with a single bevel. With close to ten years working in a butcher shop and literally cutting and portioning thousands of fish and tons of meat/poultry I can confidently say this knife, with experience, can be used to cut anything from a small trout all the way up to a halibut exceeding 100 pounds, trim/cut beef/pork and debone poultry. Also it sharpens easily and holds a edge for a decent amount of time before needing to revisit the stones.The Tojiro Shirogami Mioroshi Deba is a fantastic knife as a beginners introduction to single bevel traditional Japanese knifes and well worth the money.
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