CHEF DAN <>
Now knowing what she’s cleaning, I’ll apparently be the first to recommend a Mioroshi Deba. It will behoove her, depending on size of the Halibut & to a lesser extent the Salmon, to have some length & a 210/240 Deba can get hefty… and possibly clumsy for her. The Mioroshi allows an effective compromise, and will skin & portion a whole lot better than a typical Hon-Deba of which I wouldn’t even use in said application.
Like I said before, the left hand bevel causes an issue. Looking for a 50/50 grind is suggested. I think Steve suggested the 50/50 Moritaka Hon-Deba. I’ll proffer the Takeda<--link
. I have not used this Takeda, but it suits her needs. I have used his AS, and it’s magical. That brings us to price point as you never mentioned a target. The Takeda’s not cheap & it’s a Wa which you never mentioned preference.
I own, use, and recommend the Yo-handled “mioroshi” in the 210 Tojiro DP<--link
. Thing is a salmon slayer. It would be great on a lot of different species. It might be small for some monster halibut, but I doubt she’ll be dealing with that. The 240<--link
gets a bit thicker & heavier IIRC, but in a Professional kitchen I’m a strong advocate for either of these knives. The grind is beastly durable; you will not experience the taboo VG-10 chipping on it. It’s also extremely competitively priced in the mid to low hundreds.