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 Post subject: Re: Deba recommendation?
PostPosted: Thu Aug 09, 2012 3:01 pm 
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They are both very good. Nicer handle and fit and finish on the Suisin. Little harder, better steel on the Tojiro. If I had to choose between the two I would go for the Tojiro.



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 Post subject: Re: Deba recommendation?
PostPosted: Thu Aug 09, 2012 4:49 pm 
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http://www.chefknivestogo.com/tojirodeba.html

I'd go with the Tojiro. It is a beast, gets deadly sharp. The handle is decent enough, but the blade is just awesome. Very good steel.



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 Post subject: Re: Deba recommendation?
PostPosted: Thu Aug 09, 2012 5:39 pm 
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Never used the Tojiro, but I used to work sometimes with a Suisin like that one. It worked great. I actually repaired one recently with a few chips and a messed up Shinogi, and it was a pretty easy task, all things considered.



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 Post subject: Re: Deba recommendation?
PostPosted: Thu Aug 09, 2012 11:18 pm 

Joined: Tue Aug 07, 2012 7:45 pm
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Location: Boston, Ma
Thanks guys, I will be getting the Tojiro then. Also not sure if I should post it here or as another topic but how much would it cost to put a handle on a 300mm Yanagi? The knife never had a handle made for it.


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 Post subject: Re: Deba recommendation?
PostPosted: Fri Aug 10, 2012 9:07 am 
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Depends on what kind of handle you want. The sky's the limit! Mammoth tooth, Premium Gold Ironwood Burl, Fossilized Walrus Tusk, fileworked bronze spacers, carved jade buttcap and a dragon/tiger scrimshaw will run you like $1,000.

I'm being a smartass, but really it's anywhere from like $50-$200 depending on how nice a handle you want.



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 Post subject: Re: Deba recommendation?
PostPosted: Fri Aug 10, 2012 11:13 am 

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Location: Boston, Ma
Haha a dragon's scrimshaw sounds a bit too epic.

I just wanted something simple like an ebony wood handle with a buffalo ferrule or even a regular ho wood handle with a buffalo ferrule.

Something like the handle on your custom Murray Carter would look awesome but most likely very price.



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 Post subject: Re: Deba recommendation?
PostPosted: Fri Aug 10, 2012 6:13 pm 
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Here's a couple good ones we got recently from Tanaka. Blue #2, HRC 62 and under $200.
http://www.chefknivestogo.com/tanakabasic.html



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 Post subject: Re: Deba recommendation?
PostPosted: Mon Aug 13, 2012 5:49 am 
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Well Nubatama makes debas. His preference for debas is white steel rather than the blue steels or even the black steel. He feels that the white steel is a better choice for a knife that is chopping through fish bones. The one I have doesn't have a handle yet, but that thing is razor sharp. PM me if you are interested. It is usually a special order , but he may have one in stock of the size you want.

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 Post subject: Re: Deba recommendation?
PostPosted: Mon Aug 13, 2012 4:42 pm 
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I just ordered some white #2 steel 180mm debas from Konosuke. They should be in stock in about 30 days. White #2 is $240. We also have some White #1 on order and they will be about 10% more.



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 Post subject: Re: Deba recommendation?
PostPosted: Mon Aug 13, 2012 6:36 pm 

Joined: Tue Aug 07, 2012 7:45 pm
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Location: Boston, Ma
I just looked at the Nubatama knives and they look fairly expensive. I don't know it if I could afford one right now.
Mark, do you have any pictures of the Konosuke deba or do the look exactly like the ginsan one (without fancy damascus)?
Also I am very new to carbon steel, so how does white#1, white#2, blue#2 stack up against each other in your opinion?
I did some research and some say its a preference thing and on some website they say white#1 can get the best edge. Murray Carter prefers white#1 for a very keen edge and says blue#2 is best for edge retention. I just don't have experience with either steel to know what I want.



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