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 Post subject: Deba upgrade
PostPosted: Thu Mar 28, 2013 2:38 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
I was wondering if you had any suggestions for a deba in the 180-195mm range. I currently own a Masamoto and it gets the job done but I'm looking to upgrade in the steel and size departments. Single bevel is preferred. Thanks

Jonathan



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Mark Richmond
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 Post subject: Re: Deba upgrade
PostPosted: Thu Mar 28, 2013 2:39 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi Jonathan,

Are you right handed?
Do you know how to sharpen?
Do you like to rock the knife or push cut primarily?
Do you want a stainless knife?
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend?

Do you mind if I post your question on our forum?
Kind Regards,
Mark Richmond



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Mark Richmond
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 Post subject: Re: Deba upgrade
PostPosted: Thu Mar 28, 2013 2:40 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Right handed, japanese handle.
Stainless isn't an issue.
It is used pretty much exclusively for fish butchery so rock/push doesn't really apply.
Looking to stay in the $500 range.
I don't mind if its in the forum.

Also, I'm intrigued by the kiritsukes. Any input or opinions on that style would be appreciated also. Thanks again



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Mark Richmond
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 Post subject: Re: Deba upgrade
PostPosted: Thu Mar 28, 2013 2:47 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Sorry for the form email. I get a lot and didn't adjust it to your deba question.

OK, if you want a great upgrade to your current knife I would get this:
http://www.chefknivestogo.com/kofubl2gy21e.html

Konosukes are really excellent knives, this particular one uses blue #2 steel and the moribashi deba is not as hefty so you can go up in size without the knife feeling like an ax in your hand. It would make a great fish knife and it holds an edge really well.

If you want to stick with a smaller one get the Doi. It's hand made in Sakai and it's an outstanding deba: http://www.chefknivestogo.com/doiblstde18.html
Kajiro Doi is an iconic blacksmith and retired last year. Takayuki stockpiled his knives for years so they still have them in stock for the time being. I hope to meet his son who is in his 60s when I visit his shop in Sakai in mid May this year.



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Mark Richmond
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 Post subject: Re: Deba upgrade
PostPosted: Fri Mar 29, 2013 3:37 am 
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Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1554
My personal deba is the Tojiro Aogami deba, and it's bad to the bone. Appears to be out of stock at the moment though:

http://www.chefknivestogo.com/tojirodeba.html



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Shaun Fernandez

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 Post subject: Re: Deba upgrade
PostPosted: Fri Mar 29, 2013 1:59 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
Another good one!! :)

http://www.chefknivestogo.com/kofuwh2de18.html



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