Deba  Ko-Deba  Mioroshi

deba165_01.jpg

These knives are used to chop off the head of a fish, cut fish, bones and all, and fillet a fish into 3 pieces. Since it is usually used to cut with force, the blade is thick. A Mioroshi knife has the positive qualities of both a sashimi knife and a deba knife, and is commonly used at fish shops.