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Tue Aug 07, 2012 1:21 pm
What do you recommend for a Deba? The biggest fish I will break down is probably a whole salmon but I work with mostly medium size fish.
Tue Aug 07, 2012 1:22 pm
Are you right handed?
Stainless or carbon?
What price range?
Tue Aug 07, 2012 1:47 pm
I'm right handed
A carbon one would be nice, unless you recommend stainless one.
Around a $250 price range
Tue Aug 07, 2012 1:57 pm
There are a couple in this price range that I like. The Kikuichi is a good one http://www.chefknivestogo.com/kitade18.html
I like the Moritaka too but it's two sided: http://www.chefknivestogo.com/moritakadeba1.html
Wed Aug 08, 2012 9:30 am
Dude, Mark, the Deba selection is sparse! You gotta get a solid Deba in there. Something a Sushi Chef could love. Traditional Single Bevel with a good grind and solid heat treat in White #3 or Blue #2.
Wed Aug 08, 2012 2:04 pm
Ya I have noticed that about the deba page. Also I was looking into the Kikuichi Deba and thought that I never really heard of SK steel, how does it handle compared to a white or blue steel blade?
Wed Aug 08, 2012 2:15 pm
SK is basically White steel with less carbon a higher tolerance for impurities, Sulphur and Phosphorus. So it might react in stinky ways or take a funky patina, and edge holding might be less than ideal, but it is very tough and low carbon content. A Deba does not have to be polished razor sharp since it has to go through fish skin and whatnot, and it will not hit reactive foods, because all it will ever see is fish. Toughness helps for cutting heads off fish without chipping.
Think of it like White Steel's scrappy, ugly little brother.
Wed Aug 08, 2012 2:20 pm
Here's a sweet new one from Konosuke with ginsan damascus steel. http://www.chefknivestogo.com/kogistdade18.html
Wed Aug 08, 2012 2:45 pm
bling bling! Get that one!
Thu Aug 09, 2012 8:41 am
Very pretty but gone before I knew it, how do you guys feel about the suisin shironiko or the Tojiro Aogami deba?
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