Takeda NAS Mioroshi Medium 180mm

Deba means “short fat tooth” and this describes the shape of the knife. Mioroshi is the narrower, thinner version of it. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often. Takeda’s version is double bevel.

About the Blacksmith: Shosui Takeda’s knives kick-ass, simple as that. A third-generation master blacksmith, Takeda-san was born and raised in Niimi, Okayama, Japan. After he graduated from university in Tokyo, he returned to his hometown to succeed his father as a master blacksmith for Takeda Hamono. Since 1985, he has strived to produce the very best hand-forged blades and tools. Each blade is a unique work of art and has a certain presence. Forging knives, axes, hatchets, sickles, and scythes, it seems nothing is out of the question for Takeda-san.