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 Post subject: Deba reco
PostPosted: Thu Jun 12, 2014 3:41 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1150
So, since I plan on unloading my Global Sai 7.5 incher which was my heavy duty knife, I find myself in the market for a deba. Looking to spend around $200. Ideally, I would like one that can be used on chicken and possibly pork ribs and rack of lamb (not massive beef ribs that need serious clever action). Given that, I probably don't want anything that is heat treated to the upper end of a steels limit. Thinking a clad white #2 or maybe Ginsan steel. The Saji Ginsan looks promising. Any thoughts?


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 Post subject: Re: Deba reco
PostPosted: Thu Jun 12, 2014 4:13 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2273
Chip, it sounds like you're talking about chopping through bone? If so, a traditional single bevel Deba is not intended for that job at all. They're for processing fish and have a more delicate single bevel edge. A Western Deba is a different beast and is more like a Chef-de-Chef or heavy duty Chef knife. The Tojiro DP 210 and 240 Western Debas are popular, but I don't think you'd want to chop through pork ribs with one.

The CCK Bone Chopper might be your best bet: http://www.chefknivestogo.com/cckbonechopper.html. Or just keep your Sai and use it for those tasks, if it's doing the job you need.


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 Post subject: Re: Deba reco
PostPosted: Thu Jun 12, 2014 4:17 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1150
Wasn't looking for something that goes through bone per-se. More along the lines of a knife that can handle the joints of pork rib, chicken and lamb along with fish steaks with some spine like like halibut without worrying about a chip. Sometimes I won't hit the joint on a chicken perfectly on the first pass (albeit I'm not using very much force) and don't want to have to worry about the blade nicking from a light contact


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 Post subject: Re: Deba reco
PostPosted: Thu Jun 12, 2014 4:21 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1150
All that said though, you may be right. A heavy chef's or western deba may be the answer. Who knows, maybe I should just hang on to the Sai as it has pretty good weight for a 7.25 inch blade (8.5 oz) and isn't crazy hard (59 HRC)...


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 Post subject: Re: Deba reco
PostPosted: Thu Jun 12, 2014 4:23 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2273
OK, then I'd recommend a Western Deba, you can chip the fine edge of a single bevel Deba from bone contact. Just my opinion. We have forum members here who use Deba's all the time. I'm sure they'll kick in some feedback for you.


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 Post subject: Re: Deba reco
PostPosted: Thu Jun 12, 2014 4:26 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1150
Great, good to know! I was a little confused on the deba front as I see some that promote the use for chicken etc. In the end, I may actually already have a pretty solid knife for the task in the Global Sai...


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