Sakai Takayuki Tokujou Mioroshi Deba

A Mioroshi Deba is a hybrid knife that combines the thickness and power of a traditional Deba with the length and profile of a Yanagiba. It is designed specifically for filleting fish, offering enough weight to cut through bones while remaining agile enough to slice delicate fillets with precision.

White 2 steel is high-carbon, which means it is exceptionally sharp and easy to sharpen, but it is not stainless. You must wipe the blade completely dry immediately after use and apply a light coat of food-safe oil if you are storing it for an extended period to prevent rust.

Master Kenji Togashi is a highly respected blacksmith in Japan known for his mastery of traditional forging techniques. Knives forged by him are sought after for their superior heat treatment, which ensures the blade holds a refined edge longer and performs consistently under professional demands.

The 240mm length is standard for a Mioroshi Deba, as it provides the necessary reach to fillet larger fish in single, clean strokes. If you primarily work with smaller fish or have limited counter space, you might find a shorter blade more manageable, but for full-sized fish preparation, this length is ideal.

While it excels at fish butchery, the Mioroshi Deba is a specialized tool. It is not designed for chopping vegetables or cutting through dense meat bones, as the single-bevel geometry can chip or steer off-course if used improperly.