Mioroshi Deba

After thinking about it, and failing to borrow one I am going to suck it up and buy an Uraku 270mm mioroshi deba. I am fairly proficient with a yanagiba and a deba, so I figure the learning curve won't be too steep.

Any mioroshi users out there with tips on sharpening or use? I'll probably keep my 300mm yanagiba and 210mm deba around for dedicated fish time, but would like to reduce the everyday type use to one knife.

My favorite salmon filleting knife. Here's how I used it after 6 months practice. I'm over 4 years now.

[video=youtube;nRHplpAaJj4]https://www.youtube.com/watch?v=nRHplpAaJj4[/video]

Here's a Western style filet.

[video=youtube;FTMtfb1gHKk]https://www.youtube.com/watch?v=FTMtfb1gHKk[/video]

Even did a duck once.

[video=youtube;KCh5HwuOFwU]https://www.youtube.com/watch?v=KCh5HwuOFwU[/video]

Maybe I'll do a sharpening video but you can just watch my deba or yanagi sharpening vids as it's essentially the same thing.

Deba
[video=youtube;jqe71SKhajI]https://www.youtube.com/watch?v=jqe71SKhajI[/video]

Yanagi
[video=youtube;-hlGkgj-ZAQ]https://www.youtube.com/watch?v=-hlGkgj-ZAQ[/video]

Good to know, I was more wondering about things specifically different from yanagiba or deba.

I love watching a pro do it. I'd like to know what exactly was going through your mind when you did the last piece of salmon....seemed like some Hmmmm?

thanks

Mike