About the Shape - Mioroshi is a specialized type of deba—narrower and thinner than a standard deba. This is the first knife a sushi chef reaches for when preparing fish, used to fillet and butcher boneless meat with precision. Despite its bold profile and weight, a mioroshi is remarkably nimble and controlled. Takeda's mioroshi features a double bevel edge.

About the Blacksmith -  Shosui Takeda’s knives kick-ass, simple as that. A third-generation master blacksmith, Takeda-san was born and raised in Niimi, Okayama, Japan. After he graduated from university in Tokyo, he returned to his hometown to succeed his father as a master blacksmith for Takeda Hamono. Since 1985, he has strived to produce the very best hand-forged blades and tools. Each blade is a unique work of art and has a certain presence. Forging knives, axes, hatchets, sickles, and scythes, it seems nothing is out of the question for Takeda-san.