Takeda NAS Mioroshi Medium 180mm

In love with this knife? So are we! Call us toll-free at (1-888-669-6168) or send us an email at sales@knifewear.com to pre-order this knife. Also, we'd be happy to answer any questions, and get you cutting with this sexy blade.


This is a double bevel knife. A bit narrow and thin version of deba.

Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.

Knife Shape Mioroshi
Blade Length 180mm
Steel Type Aogami Super (Super Blue carbon) Steel clad with Stainless Steel
Rockwell Hardness 63:64
Handle Shape Octagon
Handle Material Rosewood handle with pakka wood collar
Blacksmith: Shosui Takeda
Knife Line: Takeda NAS


Care for carbon steel stainless clad knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • This knife is clad in stainless steel to protect against rust and has exposed carbon steel cutting edge, giving you the best of both worlds. The down side though, is the cutting edge can rust if left to stand for an extended period of time. Over time a patina will form protecting the knife.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

City In stock?
Calgary Out of Stock
Calgary Farmers Market Call for availability
Edmonton Out of Stock
Ottawa Out of Stock
Vancouver Out of Stock