You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!
mark, looking at a 180mm Deba, prefer Blue#2, but open to advise.Love the Doi but $475 has me looking at other options. Tanaka Kasumi is Blue#2 at $175. what are specs on Tanka? Is the Doi that much better or is it just because of the known name (Doi)? also Kaneshige looks similar but ws#2 - think Blue is better when cutting thur/around bones. Awaiting Specs on tanaka and any advise/opinion You might share.
Save the money and get the Kaneshige. White #3 is a great steel for a deba. It's not as chippy as blue #2 so if you hit an occasional bone there is less chance of it chipping. Also the blade is forged by one of the best blacksmiths working in Japan today (i promised not to tell his name) but you get a great knife for the money with that one. Debas tend to get used less than gyutos so owning a good but less pricey one is a good idea in my opinion.
Adam Marr, Mark Richmond said I should get your advise on buying a 180mm Deba. 3 choices If money was no object I'd get Kejiro Doi Blue#2 ($477), but since $$$ do matter there are 2 other options Tanka Blue#2 which looks similar (handle sucks) or Kaneshige White#3 (Know what sk, white#1, & white#2 are but no ideal what WS#3 is) also (handle sucks). I have put several handle on myself so no big deal there. Both these are same price ($175). I was thinking Blue steel less brittle for bone contact, but Mark said WS#3 less brittle than Blue steel. Your thoughts would be appreciated! Also have a western handle & a Japanese handle On knives You did for Mark - Real nice craftsmanship.
Post subject: Re: Looking for a 180mm Deba
Posted: Fri Apr 05, 2013 7:50 am
Joined: Mon Apr 23, 2012 4:45 am Posts: 1673
I'd agree with Mark in suggesting the white steel as preferred for a knife that does chopping. The Nubatama blacksmith also uses and prefers to use white steel for his debas in preference to blue or even black steel. The white is less 'chippy'. Of course this does depend on the skill of the bladesmith using the steel to forge and temper it appropriately for the knife's use.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum