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View Full Version : Mioroshi or Deba



lumo
08-01-2012, 01:55 PM
Iíve always used a 270 suji to take down fish. Last year I wanted to try a 210 deba and it just isnít for me, but Iím sure itís me. If you all think a mioroshi is a good alternative please recommend one and why.

Thanks

What type of knife(s) do you think you want?
mioroshi deba

Why is it being purchased? What, if anything, are you replacing?
Iím not crazy about butchering striped bass, salmon, bluefish, etc....with 210 deba or a 270 suji.

What do you like and dislike about these qualities of your knives already?
I like the toughness of the deba but Iím clumsy with it and the thinness of the suji works better for some situations but I donít like the flex

Aesthetics-
I like custom looks

Edge Quality/Retention-
great edge retention and quality

Ease of Use-
not sure what this means but....

Comfort-
Iím used to wa handles but still open to d shaped or western

What grip do you use?
pinch grip

What kind of cutting motion do you use?
backwards slicing

Where do you store them?
knife roll or mag rack

Have you ever oiled a handle?
no

What kind of cutting board(s) do you use?
plastic restaurant boards or bamboo at home

For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
stones, rod and strop

Have they ever been sharpened?
yes

What is your budget?
higher than I should allow but if itís an heirloom for the kids why not

What do you cook and how often?
I cook mostly everything, corporate chef to 6 restaurants and love cooking at home

Deckhand
08-01-2012, 02:22 PM
Like this? two videos from PCC kitchen on you tube. He is Theory on here. Hope this helps.

http://www.youtube.com/watch?v=FTMtfb1gHKk&feature=youtube_gdata_player

http://www.youtube.com/watch?v=Jhsj1d9SGwM&feature=youtube_gdata_player

The other thing you can do is call Jon at Japanese knife imports he will be very helpful for you.
http://www.japaneseknifeimports.com/

lumo
08-02-2012, 11:33 AM
Yes, that's exactly what I'm talking about.

lowercasebill
08-02-2012, 01:29 PM
do watch his fish vids .. i looked but could not find the fluke one [huge fish] ....i was lucky enough to watch his salmon demostration at ECG. i think the mioroshi is what you're looking for.. he makes it look easy and does it all with one knife.

wrong fish.... not fluke but halibut..... this should convince you.

http://www.kitchenknifeforums.com/showthread.php/1727-105-lb-Halibut?highlight=theory

Deckhand
08-02-2012, 02:55 PM
Yes, that's exactly what I'm talking about.
Glad I could help.