We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Jul 17, 2013 4:51 pm
I think I should try a Deba for fish filleting..are you going to make one out of AEBL? who else makes a good one that won't chip on bones.
Wed Jul 17, 2013 9:03 pm
This is the best one in this general price range that we sell. It's a great knife, hand made in Sakai and very reasonable: http://www.chefknivestogo.com/kawh3de18.html
Wed Jul 17, 2013 9:07 pm
I've got the Kanishige that Mark mentions and have been very happy with it.
What kind of chipping are you concerned about? I haven't had any issues with the fish I've been working with, which range up to 11# salmon.
Wed Jul 17, 2013 11:52 pm
JOHN DOE <>
Chipping is going to be more dependent upon the edge you put on the knife. No microbevel on an 18 degree included angle on a heat treat over Hrc 58-59 is going to chip... regardless of steel.
As an entry into Debas you can try a lower price point Deba like a Kurouchi Tanaka. Durable Blue#2 @around Hrc60 with quality grinds & utilitarian handles. http://www.chefknivestogo.com/tanaka.html
Thu Jul 18, 2013 2:03 pm
Are you familiar with single bevel knives? Have you owned/used them before?
If not, please know what you're getting....how to sharpen, how to straighten, etc.
That said, the Kaneshige Mark linked to would be a good starting point.
Good steel, good maker, 180mm is the oft preferred size for a lot of tasks and is what most people get if they're only getting one deba length.
Thu Jul 18, 2013 2:35 pm
I prefer a mioroshi deba over the regular deba, but I also like it to be between 210-240mm
Thu Jul 18, 2013 4:33 pm
Thread jack, how are the tanaka knives in general.
Thu Jul 18, 2013 6:01 pm
They're okay to pretty good. Some of his inexpensive single bevel knives I've seen were just good....nothing I'd recommend against, but had some flaws you typically see in those inexpensive single bevels.
Every double bevel I've seen has been at least a good knife. The Sekiso damascus are what I've seen the most of and they're a really good knife, and for the price border on great.
Thu Jul 18, 2013 10:25 pm
I had asked Mark the question..never had a single bevel before. I think the single bevel would ride on the backbone of the fish easier. When the fish get bigger the bones are harder to cut through. This why I think more weight would be good. As far as length I prefer shorter blades because I feel I have more control. I have never seen a deba or felt one..
Fri Jul 19, 2013 8:53 am
JW <> I have two Kurouchi Debas & I have used a Kasumi Deba extensively. I have found them all to be great workhorse knives; the Kasumi having a nicer grind, the Kurouchis being bulkier and more "raw." As they are lower price point knives, do not expect anything special in the handles... they are very simple.
Adam referenced Tim (TAZ) because he has been singing the Sekiso praise for a year or more now; he really loves the line.
180 <> Filleting with a Deba is a unique & somewhat peculiar experience. 180 is really functional. I still reiterate the Tanaka Kurouchi reco, and learning a bit more about you - I am actually more confident in the reco.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.