Takeda NAS Mioroshi 180mm Rosewood Handle (Medium)

$600.00

*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.

Shosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.

A Mioroshi Deba is a traditional Japanese fish filleting/butchery knife that is single-sided/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.

Brand: Takeda 武田刃物
Blacksmith: Shosui Takeda 武田松水
Producing Area: Niimi-Okayama/ Japan
Profile: Mioroshi
Size: 180mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) Super, Soft Stainless Clad
Handle: Rosewood & Pakka Ferrule Octagonal
Hand Orientation: Ambidextrous

Takeda NAS Mioroshi 180mm Rosewood Handle (Medium)

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