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Mioroshi or Deba
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Thread: Mioroshi or Deba

  1. #1
    Senior Member
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    Mioroshi or Deba

    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

  2. #2
    Senior Member Deckhand's Avatar
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    Like this? two videos from PCC kitchen on you tube. He is Theory on here. Hope this helps.

    http://www.youtube.com/watch?v=FTMtf...e_gdata_player

    http://www.youtube.com/watch?v=Jhsj1...e_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/

  3. #3
    Senior Member
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    Yes, that's exactly what I'm talking about.

  4. #4
    Senior Member lowercasebill's Avatar
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    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/sh...ghlight=theory
    Last edited by lowercasebill; 08-02-2012 at 01:36 PM. Reason: am old

  5. #5
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by lumo View Post
    Yes, that's exactly what I'm talking about.
    Glad I could help.

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