View Full Version : First Deba
10-19-2011, 04:08 PM
I have decided to eat less meat and more seafood, so I have the perfect excuse to get a Deba.
I'm not going to break down a whole salmon or any fish of that size, so I'm looking to get something of small/medium length and not more than $150.
I have checked out Watanabe's Mioroshi Deba ($110) and it looks interesting for the price.
Any advice will be much appreciated, specially regarding blades sold outside the US (I get killed by customs every time I get something from the US)
10-19-2011, 04:44 PM
I haven't used one, but a Fujiwara fkv would seem to fit the bill.
10-19-2011, 11:34 PM
i had a 180mm tojiro white 2 and it was a nice knife. the F&F was 7/10. it will come in under your budget at about $100.
10-21-2011, 02:27 AM
Thanks for the suggestions!
10-21-2011, 06:46 AM
this hon kasumi is still a great deal from EE. just another option in your price range.
10-21-2011, 03:10 PM
size wise I'm still undecided between 165 and 180, again I'm not going to break down salmon, so it looks like 165 is the way to go
10-21-2011, 10:00 PM
Some of the pro cooks around here will certainly have useful input. OTOH, a home cook might not need some of the stuff the pro cooks look for in a knife.
My experience with the one Watanabe deba I've handled was that it was a lot bigger and heavier in reality than it looked in some of the pics on his web site.
10-21-2011, 10:06 PM
165 is a really handy size for fish in the typical sizes you're going to pick up for home cooking. You could even do an 8lb-salmon without issue with a 165. I think it's a good, flexible size to go with.
10-22-2011, 02:04 AM
yea sadly i dont think that they come in 165. anywho i dont think you can go wrong with whatever you choose. i also agree 165 can handle 8lb salmon.
10-22-2011, 11:07 AM
i wouldn't go much smaller than 180mm even for a home cook. a 165 can absolutely handle a whole salmon but skinning something like that could benefit from a bit longer blade. also i found that on some smaller fish, bigger can be better. i was doing spanish mackerel a few months ago and found that my 210 mioroshi worked better than a 150 wa petty
10-22-2011, 12:36 PM
Ahh... I use a yanagiba for skinning. I wouldn't want to do the skinning with a 165 deba.
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