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 Post subject: Deba vs mioroshi deba
PostPosted: Thu Jul 11, 2013 1:35 am 

Joined: Sat Aug 04, 2012 2:03 am
Posts: 35
Good day everyone,

My name is Tommy and ive been following chefknivestogo for a short while now. I have also purchased a good amount of knives and stones from Mark and Sue, thank you very much for all your input and advice.

Now, im in search for a knife that will help me to butcher chicken as well as some fish skinning and filleting work. i do have a honesuki so i can use it for small chicken and quail stuff so i guess a Deba is a better choice for me. when i started looking for a Deba, i come across Mioroshi Deba... i was wondering if any of the expert here can give me a better idea of the pros and cons of Deba and Mioroshi Deba please.

I do need a bit of length to cut large squid into strip, 240mm would be ideal. i tried with my 210mm gyuto but 240mm feels a lot more comfortable. This will leave me with Mioroshi Deba instead? would the edge/blade of the Mioroshi Deba tougher than the Gyuto? What type of steel should i choose for this specific knife? i have almost never used a single bevel knife and keen to learn about the technique, where can i find these?

thank you everyone in advance.

Tommy Truong


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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Thu Jul 11, 2013 7:15 am 

Joined: Tue Jun 12, 2012 9:51 am
Posts: 41
I love deba threads... :D

So I started with a regular deba a couple years ago and after I picked up my mioroshi, I never looked back. From a practical standpoint, the regular deba really only has a couple of advantages -- heft (regular 7-9mm wide above the heel, 4-5mm for mioroshi) and if you like tall knives, height (50-60mm vs. 40-50mm). That extra beefy-ness makes going through spines, taking apart heads, and gliding through ribs a breeze. This is noticeable even in small fish.

What the mioroshi lacks in brute strength, it makes up for by being much more nimble and able to handle many more tasks related to seafood that would otherwise be way too clumsy for a regular deba, like removing the skin off a filet. Because of this, most fish cooks that use a normal deba will switch to a gyuto or even a yanagi when it comes time to clean up their filets and portion them.

And while you can absolutely force the issue, I find the mioroshi is better suited to dealing with its shortcomings than a normal deba. With a microbevel, my mioroshi's been able to handle spines close to an inch thick.

So based on what you're going to be using it for, the mioroshi gets my vote. As for the steel, it really depends on your own preferences. I like them in carbon steel, blue or white #2, mainly because stainless and single bevel isn't something I can wrap my mind around. But, if you go for stainless, Suisin makes one that I'm sure is awesome. And expensive. But also awesome.


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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Thu Jul 11, 2013 11:39 am 
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+100 to all that



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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Thu Jul 11, 2013 2:13 pm 

Joined: Sat Aug 04, 2012 2:03 am
Posts: 35
thanks again for your advice tonedef301. now i dont have much choices since the rest of the options are out of stock or really really expensive, do you have any other options for me or Mark, do you know when you get it back on stock?? suisin is the cheapest at 500++
can you also guide me where can i learn more about single bevel knives techniques??

thank you very much


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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Thu Jul 11, 2013 2:17 pm 

Joined: Sat Aug 04, 2012 2:03 am
Posts: 35
Mark, i have a question for you, some of the Tojiro knives have a note saying that you dont ship it out of US...does it apply to all the Tojiro knives?


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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Thu Jul 11, 2013 11:51 pm 

Joined: Sat Aug 04, 2012 2:03 am
Posts: 35
Good day, it's Tommy again ;) sorry i keep coming back with question.
How would you compare a gyuto and mioroshi deba? I know they are different but how much tougher and thicker the mioroshi is comparing to gyuto? Ect
Thank you guys


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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Fri Jul 12, 2013 5:25 am 

Joined: Tue Jun 12, 2012 9:51 am
Posts: 41
The mioroshi pretty much has a gyuto profile but is much thicker and single bevel. So similar in fact that I reach for it when I need to handle burly tasks like cutting corn through the cob or cutting humongous horse carrots.


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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Fri Jul 12, 2013 5:35 am 

Joined: Sat Aug 04, 2012 2:03 am
Posts: 35
Thank you tonedef301,is there anything else regarding mioroshi you want to share with me? What about the techniques using single bevel and what are the things that i have to worry about when using it?


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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Fri Jul 12, 2013 5:39 am 
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Location: USA... mostly.
http://www.chefknivestogo.com/todpwede24.html double bevel beast.



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 Post subject: Re: Deba vs mioroshi deba
PostPosted: Fri Jul 12, 2013 5:42 am 

Joined: Sat Aug 04, 2012 2:03 am
Posts: 35
Unfortunately they only ship in the US....


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