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 Post subject: Deba wanted.
PostPosted: Tue Feb 11, 2014 9:22 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7654
Location: Madison Wisconsin
Mark, your site is really helpful, and the community that has formed gives first time buyers a lot of trust in what you are working on.

I live in México and bought the kohetsu, for its great reviews. i cook mostly in the weekend and mostly seafood.

im feeling an itch for a deba. i currently use a ojeda knive for cleaning fish. i´m sure that a 180 mm deba would be a great option. The Ojeda is hard it should be over 60 rockwell high carbon stainless, but the profile is too width. Still i like the feeling and it never chips.



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 Post subject: Re: Deba wanted.
PostPosted: Tue Feb 11, 2014 9:23 pm 
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Hi Fausto,

How much did you want to spend?

Also when you say width to you mean the thickness of the blade? In general Deba knives are often really thick.



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 Post subject: Re: Deba wanted.
PostPosted: Tue Feb 11, 2014 9:23 pm 
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Location: Madison Wisconsin
Thanks Mark. my budget is limited, not more than 200 usd.

the ojeda feels that its has an edge over 40 degrees, i tought the debas being one sided should have a sharper angle at the end of the blade. Not a lot.

just a few weeks ago i chipped a shun edo vg10 that i bought on amazon, just working with a snook seabass (i knew beforehand that they were brittle). then i went back to the ojeda.

I think i might be interested because i like the profile of debas for fish. or because i have not tried a good deba, still every good deba seems to be over 200 usd.

any good recommendations?



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 Post subject: Re: Deba wanted.
PostPosted: Tue Feb 11, 2014 9:44 pm 

Joined: Tue Jan 21, 2014 5:21 pm
Posts: 121
I really like the Tanaka I bought http://www.chefknivestogo.com/taka18bl2de.html

Like a lot of japanese knives, it doesn't come with the best OOB sharpness but it REALLY took a fantastic edge. It's a burly knife, for sure, but I am surprised every time at how well it slices.


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 Post subject: Re: Deba wanted.
PostPosted: Tue Feb 11, 2014 9:47 pm 
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dinoadventures wrote:I really like the Tanaka I bought http://www.chefknivestogo.com/taka18bl2de.html

Like a lot of japanese knives, it doesn't come with the best OOB sharpness but it REALLY took a fantastic edge. It's a burly knife, for sure, but I am surprised every time at how well it slices.


I like that recommendation as well. The Tanaka is a good knife for the money.



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 Post subject: Re: Deba wanted.
PostPosted: Tue Feb 11, 2014 9:48 pm 
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I've never tried these, but I have heard some good things:

http://www.chefknivestogo.com/kawh3de18.html

Tanaka also makes some nice knives:

http://www.chefknivestogo.com/taka18bl2de.html

Traditional, single beveled deba's are typically very thick at the spine, but can, and do have very thin edges. It depends on how you sharpen them. They are purpose built fish dismantlers. You can sharpen the edge with an obtuse bevel at the heel for taking off fish heads, and finer towards the tip for delicate filet work.



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 Post subject: Re: Deba wanted.
PostPosted: Tue Feb 11, 2014 10:29 pm 

Joined: Fri Mar 29, 2013 10:29 pm
Posts: 500
I have the tanaka. It's a very good knife for the money.


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 Post subject: Re: Deba wanted.
PostPosted: Wed Feb 12, 2014 12:21 am 

Joined: Tue Feb 11, 2014 11:48 pm
Posts: 79
Thanks guys. the Tanaka seems like a good value. im going to try to have it shipped to mexico.

it will be used primarily as a fish dismantler, and as a butcher knife for pork.

my girl will be mad. She has been asking for a knife appropriate for her, i have a small cheap and thin 160 santoku that she likes to use, i told her that was a laser and it does get really sharp (for 1 hour). when i bought the kohetsu i told her that it also was lightweight laser. i wasnt lying... Right now she is scared of it.

i had a few drinks on saturday and cut myself twice, first just slicing some snapper for sashimi and then washing the kohetsu. i like that the tip of the knife is at the same height as my thumb when i pinch grip. great for sashimi cuts.

i know she will be disappointed with me when she sees the deba.


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 Post subject: Re: Deba wanted.
PostPosted: Wed Feb 12, 2014 3:50 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 264
good call on the tanaka, I luv mine. MUCH better after initial sharpening they are not the best ootb edges but there treat on the steel is superb!
I found my 180 kasumi needs/likes a bit of a micro bevel especially at the heel, or try differential sharpening as described by ken shwartz I do this on my deba's and my workhorse gyutos. this way I get a great edge and a strong heel area for anything that needs some extra umpf


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 Post subject: Deba wanted.
PostPosted: Thu Mar 06, 2014 5:12 pm 

Joined: Tue Feb 11, 2014 11:48 pm
Posts: 79
My girl won. I ended up buying her the takamura r2 petty. But then i think we both won.

It´s the third japanese knive. the first was a shun edo knife (solid vg10). now it has a huge chip, it hurts me just seeing that big hole on that otherwise cool knife.

The second one was a kohetsu, going for a Laser. Now the takamura petty.

Any recomendations for a 4th knife?


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