Mioroshi : Knives for Filleting and Slicing

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 Aideba 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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

Read Guide