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Mioroshi Deba

Fri Jul 05, 2013 2:14 pm

> Hey Mark,
>
We spoke last week about konosuke's mioroshi. I noticed that you have a blue steel version in stock and was wondering if you could enlighten me on the differences between the two, and what might be the smarter purchase. I really don't care about the price difference, just what would be the best choice.
>
> Thanks so much.
>
> Sterling

Re: Mioroshi Deba

Fri Jul 05, 2013 2:14 pm

Hi Sterling,

Hittachi Blue #2 is a slightly different steel formula. It can hold an edge longer than the white steels but it's also a little less tough (hardness and toughness are inversely related). It sharpens pretty easily but again a little more slowly than white steel. Most people prefer Blue #2 to White #2 but you have to be a pretty good sharpener to tell the difference.



Kind Regards,
Mark Richmond
Chefknivestogo

Re: Mioroshi Deba

Fri Jul 05, 2013 2:14 pm

Got it. Is the weight similar? Also do both knives have the same fit and finish? When breaking down, say, fish, will both knives perform in a similar manner? If the main difference between the knives edge retention/toughness, I may just order the blue steel as the site says it is in stock.

Thanks so much for answering my questions,

Sterling

Re: Mioroshi Deba

Fri Jul 05, 2013 2:14 pm

The weight and size and shape are all pretty much the same. They're hand made but they tend to be close since the blacksmith uses a model to compare with as he's hammering them out.

They have the same good fit and finish.

Yes they will perform the same. You won't need to sharpen it quite as much since the edge will last longer.

I'm pretty sure we have one on the shelf. We just did inventory and I spent half the day doing all the Konosuke stuff and making sure it matched our site info.



Kind Regards,
Mark Richmond
Chefknivestogo

Re: Mioroshi Deba

Fri Jul 05, 2013 2:15 pm

Nice. I'm currently looking to scale down my knife collection, and was looking at knives that would be versital. Would the 210mm mioroshi be suitable for both the breaking down of protein, and making thin cuts of delicate fish? Sorry for all the questions, but I just want to make the right decision.

Thanks for your time,

Sterling

Re: Mioroshi Deba

Fri Jul 05, 2013 2:19 pm

If I wanted a do everything knife I would get a short/medium height gyuto. You can use it for nearly everything. Something like the Konosuke HD 240 would be a good choice.

Deba's are thick, one sided and designed for fillet work. That said, I do sell them to guys that like to use them for more general purpose use especially guys that work in sushi restaurants. They seem to like them for all kinds of stuff.

Re: Mioroshi Deba

Fri Jul 05, 2013 2:19 pm

Hopefully some of the other guys will jump in here and give you some suggestions.

Re: Mioroshi Deba

Fri Jul 05, 2013 4:13 pm

I'm definitely no expert on the use of a mioroshi, but as I understand it:

A mioroshi is a thinner, narrower profile deba. But, it's still a deba. It is often used to portion fish, but not typically used for making sushi. It would likely work for making thin slices, but wouldn't excel at it like a yanagi.

Re: Mioroshi Deba

Fri Jul 05, 2013 11:52 pm

+1 to what Adam said.

I bought my fujiyama miorishi in white #2. While you can absolutely slice fish and do sashimi with it, the area where it really shines is on your butchering station. One knife to break down, skin (sometimes) and portion fish with beautifully precise cuts.

When I bought mine, both white and blue were available and I wrestled with the decision for a few days too. In the end I picked white for the slight bump in sharpness over longevity of my working edge.

In the end though I doubt I would have noticed a difference between the two. If I had the blue this whole time I don't think the quality of my fish portions would have suffered at all.
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