Quantcast

Special Order Gesshin Hide 195mm Mioroshi Deba

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

JohnnyChance

Founding Member
Joined
Feb 28, 2011
Messages
3,418
Reaction score
14
Pretty nice. I have a soft spot for mioroshi debas. Is there a reason you don't stock them more regularly? Not popular enough?
 

JBroida

Founding Member
KKF Vendor
Joined
Feb 28, 2011
Messages
6,640
Reaction score
783
Location
Beverly Hills, CA
people misunderstand them... i want to make sure they understand what it is before buying it... that being said, i still am really small, so i cant afford to bring in everything i want. Chances are if a few people ask me about something i will make it happen. Also, i have a bunch of new R&D things in the works, so ther's that too.
 

unkajonet

Founding Member
Joined
Mar 1, 2011
Messages
958
Reaction score
0
Do we get to vote on whether or not you keep this one in the store? Um, for yourself, of course.
 

JBroida

Founding Member
KKF Vendor
Joined
Feb 28, 2011
Messages
6,640
Reaction score
783
Location
Beverly Hills, CA
nope... this one is already in the mail

for what its worth, i just added 2 new 240mm wa-gyutos to my personal collection today, so you can come by and check those out ;)

(i know someone is going to say something about posting pics, but these are some R&D i'm working on and its a bit early to share... sorry)
 

JohnnyChance

Founding Member
Joined
Feb 28, 2011
Messages
3,418
Reaction score
14
people misunderstand them... i want to make sure they understand what it is before buying it... that being said, i still am really small, so i cant afford to bring in everything i want. Chances are if a few people ask me about something i will make it happen. Also, i have a bunch of new R&D things in the works, so ther's that too.
What is generally misunderstood about the mioroshi debas?
 

JBroida

Founding Member
KKF Vendor
Joined
Feb 28, 2011
Messages
6,640
Reaction score
783
Location
Beverly Hills, CA
they arent just multipurpose knives and they dont always do a better job than a deba. I always want people to understand that they are a combination of a yanagiba and deba and should be used as such. Using them on poultry, for example, is not what they are for. You can pick ones that work better for that kind of thing, but you need to have that in mind when picking one out. For example, ginsanko is awesome for that.

I get a lot of people asking about them as japanese style chefs knives and so on... you'd be surprised
 

jm2hill

Founding Member
Joined
Jun 24, 2011
Messages
541
Reaction score
0
Much agreed with Jon about people asking me lots about my MD, and all I can usually respond with is I've yet to use it in its appropriate fashion. Hell its only touched one piece of fish in about 3 months.

That didn't stop me from buying it though! They are some of the coolest looking Japanese knives. I love the profile.

+ there is a konosuke white#2 mioroshi deba that is slowly eating away at me. That carter purchase today will only stop me for so long!
 

geezr

Founding Member
Joined
Jul 9, 2011
Messages
262
Reaction score
1
Much agreed with Jon about people asking me lots about my MD, and all I can usually respond with is I've yet to use it in its appropriate fashion. Hell its only touched one piece of fish in about 3 months.

That didn't stop me from buying it though! They are some of the coolest looking Japanese knives. I love the profile.

+ there is a konosuke white#2 mioroshi deba that is slowly eating away at me. That carter purchase today will only stop me for so long!
Mioroshi received and just looking-at-it for now :wow: Thanks Jon, looks like the pics above but nicer "in person" and feels good in-the-hand. Agree with jm2hill "They are some of the coolest looking Japanese knives."
This is so nice it will be most likely be used as a short yanagi rather than as a deba :2thumbsup:
 

geezr

Founding Member
Joined
Jul 9, 2011
Messages
262
Reaction score
1
:hungry: beef stir-fry tonight -
Gesshin Hide Mioroshi to cut beef and Gesshin Hide Kamagata usuba for the vegetables.
Both knives lightly stropped on Takashima Awasedo.
Look forward using these knives again and again :knife:
 

geezr

Founding Member
Joined
Jul 9, 2011
Messages
262
Reaction score
1
:) still checking out the Mioroshi.
1st knife I own with a mirror finish - is there an easy way to maintain that finish? :dontknow::scratchhead:
 

schanop

Senior Member
Joined
Dec 1, 2011
Messages
1,792
Reaction score
3
Congrat geezr.

I have always been keeping my eyes on Hide product. With mirror polish, I am still new to this endeavour too. In Oz, there are not too many options. I have started trying 3M polishing paper which is available in 30u down to 1u. Still negotiating with micro-mesh distributor in Sydney for some of their pads and liquid gloss products.
 

geezr

Founding Member
Joined
Jul 9, 2011
Messages
262
Reaction score
1
Thanks schanop,

Enjoy the Mioroshi and look forward to using it but when I see the mirror finish I get really careful and even slower cutting :angel2:
 

Citizen Snips

Senior Member
Joined
Mar 1, 2011
Messages
452
Reaction score
0
they arent just multipurpose knives and they dont always do a better job than a deba. I always want people to understand that they are a combination of a yanagiba and deba and should be used as such. Using them on poultry, for example, is not what they are for. You can pick ones that work better for that kind of thing, but you need to have that in mind when picking one out. For example, ginsanko is awesome for that.

I get a lot of people asking about them as japanese style chefs knives and so on... you'd be surprised
ya, i find mine to work really well with poultry and cannot imagine ever using a honesuki or hankotsu and even though the mioroshi is not made for that, i find it to work the best.

i guess i should stop filling everyones heads with nonsense lol
 

kallotterg

Member
Joined
Jun 3, 2013
Messages
5
Reaction score
0
Stop by any motorcycle shop....a product called "Semicrome". It's a pink paste like compound that will put a mirror finish on metal.
 

pitonboy

Senior Member
Joined
Jun 2, 2012
Messages
525
Reaction score
1
they arent just multipurpose knives and they dont always do a better job than a deba. I always want people to understand that they are a combination of a yanagiba and deba and should be used as such. Using them on poultry, for example, is not what they are for. You can pick ones that work better for that kind of thing, but you need to have that in mind when picking one out. For example, ginsanko is awesome for that.

I get a lot of people asking about them as japanese style chefs knives and so on... you'd be surprised
Jon: When would one properly a mioroshi deba as compared to a regular deba?
 
Top