Mioroshi: Knives for Filleting and Slicing Fish

Mioroshi knives are a combination of the deba and yanagiba, making a knife that is good for fish filleting as well as sashimi work! Used in many fishmarkets and restaurants throughout Japan, make your knife purchase one of Sakai Ichimonji Mitsuhide's high-carbon steel mioroshi today! 

What is a Mioroshi Knife?

The shape of this Mioroshi knives looks like a combination of a Yanagiba (Sashimi Knives) and Deba (Fish Filleting Knives). It is much thinner than deba and even ai-deba knives. It is useful for slicing and filleting fish, but when you want to cut off the head or through bones, a Deba knife is better.

How to Choose a Mioroshi Knife

Firstly, we recommend White Steel #2 Kasumi, which is made from the most popular steel in Sakai. It can cover a wide range of people from beginners to top chefs.

For Japanese & Sushi Restaurants, the ideal knife should be hard and have a well-developed blade thickness. We recommend the White Steel #1 Montanren. This kind of steel is popular for those who want a long-lasting, efficient blade. We can confidently recommend it as the most popular Mioroshi knife in our shop.