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JBroida
03-19-2013, 02:29 PM
Thought you guys might appreciate this video a customer shared with me of a Jin Deba in action...
http://www.facebook.com/photo.php?v=10102343970027107

schanop
03-19-2013, 04:15 PM
Oh, how cool.

Chef Doom
03-20-2013, 12:43 AM
Now if we can just get a video with a Jin yanagiba in action we will be set.

JBroida
03-20-2013, 01:05 AM
I've got one you can use... Want to make a video? :p

schanop
03-20-2013, 01:22 AM
If you send it all the way down here, I can try LOL.

Chef Doom
03-20-2013, 01:40 AM
Hahaha, I'm game as long as I can wear a mask. I don't want anyone to be able to put a face behind the rookie sushi attempt.

JBroida
03-20-2013, 01:57 AM
Is earth vader ok? I think I have a mask like that around ;)

Chef Doom
03-20-2013, 03:10 AM
With the cool deep voice thing and everything? Sounds like the next Youtube sensation. I'm predicting a million views in one week. We can call it "Jin vs Sushi, Star Wars Battle", or "Making Sushi with Chef Vader". I gotta patent this idea ASAP.

JBroida
03-20-2013, 12:59 PM
Lol

Justin0505
03-20-2013, 01:35 PM
Awesome! Been lusting after those Jin's for a long time; great to finally see one getting used (and used well). Is the author of the video also a forum member?

JBroida
03-20-2013, 02:21 PM
nope... just a local chef.

ms4awd
06-08-2013, 01:31 PM
Was this aideba or mioroshi deba?

JBroida
06-08-2013, 02:28 PM
mioroshi

ms4awd
06-08-2013, 02:39 PM
Checking out the jin debas and mioroshi on your site, how come there are very similar lengths but priced diffetently? Is it because of thickness of the blade or just some have better f&f than others? Thnx

JBroida
06-08-2013, 03:09 PM
Its all about the price we pay him for the knives... thats it. He comes up with his prices based on a wide variety of things (which i am not always privy to), and we price accordingly.

ms4awd
06-08-2013, 03:34 PM
Oh ok, if deciding on one would it be possible to ask for specific dimensions? Since it seems no 2 are alike from the pics looking at 200-215mm mioroshi deba... R his mioroshi pretty hefty? Hard to tell from spine shots the handle looks a bit oversized.. thanks

ms4awd
06-08-2013, 03:36 PM
And id the high speed steel stainless?

JBroida
06-08-2013, 03:49 PM
nope... its carbon steel

JBroida
06-08-2013, 03:50 PM
Oh ok, if deciding on one would it be possible to ask for specific dimensions? Since it seems no 2 are alike from the pics looking at 200-215mm mioroshi deba... R his mioroshi pretty hefty? Hard to tell from spine shots the handle looks a bit oversized.. thanks

sure... just let me know what you're looking for

ms4awd
06-09-2013, 12:04 AM
ok is the cladding stainless? and the steel ferrule is it stainless steel?

JBroida
06-09-2013, 12:59 AM
nope... all carbon... even the ferrule is not entirely stainless

ms4awd
06-09-2013, 01:27 AM
is it laminated style of deba? or is it monosteel?

JBroida
06-09-2013, 01:28 AM
laminated...softer carbon steel with a high speed steel cutting edge (and copper inbetween the layers)

ms4awd
06-09-2013, 02:12 AM
ok thanks for clarifying the details

JBroida
06-09-2013, 02:14 AM
no prob

ms4awd
06-09-2013, 03:27 AM
Hi Jon

BTW your site mentions the laminate is stainless steel thats why i asked on here. May want to update it so there no confusion. Thanks

ms4awd
06-10-2013, 07:59 AM
Hi Jon

Can u provide the spine thickness for the mioroshi deba and the regular deba made by Jin? Thanks

pitonboy
06-10-2013, 11:13 AM
Just another unsolicited opinion--I have a 210 Jin deba that is overwhelmingly the best deba I have or have had (out of si or so). Doesn't chip nearly as easily as a Masamoto or Shigefusa when cutting fish bones, sharpens easily. Edge retention is great. These are debas like none in the general pool of Japanese knives (and are priced accordingly). Will pick up a yanagiba at some point too

ms4awd
06-10-2013, 01:36 PM
is your deba mioroshi or regular deba? How do u compare it to the shige? I have a shige 195mm deba and looking to get a jin mioroshi to comlement it. How is reactivity with this steel?

JBroida
06-10-2013, 03:14 PM
ms4awd- each knife is different... providing the spine thickness for one will not help you understand any of the others

ms4awd
06-10-2013, 04:39 PM
Jon - Thanks just wanted an idea if the Hon Deba as opposed to the Mioroshi was a lot heftier like those made by other makers in general terms. I did see from your site pics that each is very unique in shape and that is part of why i am thinking of getting one but its also this uniqueness for each that makes it hard to know which one will feel right for me without handling them. Wont be back in LA til the end of the year or even summer of next year but was planning on getting one within the next month or so. I butcher a lot of fish of all sizes, grouper in the 4-6kg range, salmon, 30-40kg tuna, some med sized snapper about 2kg-4kg. Nothing really large per se but some fish like the grouper have really thick bones even at the size we get. I use a shig 195mm deba and as far as size its large enough but i wanted a mioroshi with a bit longer belly(curve) in the profile with a longer edge to deal with some of the more delicate fleshed fish that has a tendency to tare. The Shige is rather thick on the spine and curve very pronounced which makes the edge feel shorter when dealing with wide bodied fish like some grouper we get. Would want the mioroshi to have enough heft to handle some of the bones also mainly rib bones. For spinal bone its not really an issue since i cut through the joint but having sufficient heft makes it easier to cut through those things. i guess these are the pitfalls of shopping for knives online specially with one of a kind handcrafted knives each is so unique.

- mark

JBroida
06-10-2013, 09:04 PM
In general, the jin debas are on the thinner side. I think, as you have already done, the best thing to do is to just shoot me an e-mail and ask. Then i can look through our stock (we've got stuff thats not online too), and help you figure out what might be the best fit.

ms4awd
06-10-2013, 11:43 PM
Hi Jon

Thanks will go ahead and do that.