Is a 210 deba too big to use for small-med sized fish? Say the usual snappers and seabreams you see for sale in the market...not sure how much those fish weigh...but that size.
I was thinking about adding a Fujiwara FKM 150mm Deba to an order I am about to place at JCK.
Does anyone have any thoughts about this knife? I would mainly be buying it to use on small to medium size fish, but wondered if it could be used for any other jobs.
I always think 210 is a great size for deba. Should be just fine for a snapper but can also do salmon without any issues. And for small fish like mackeral or sardines... Well, I just use my petty for those, LOL.
Ikkanshi Tadatuna Double Beveled Deba Knife 210mm INOX
This deba is at aframes. I have never heard a double bevel deba. Anyone ever use this beast.
Both the Fujiwara and the Hiromoto are double bevelled, and asymmetric.
The Fujiwara comes with a more extreme asymmetric edge. This doesn't make it a single bevel. A single bevel has a concave left side. An asymmetric double bevelled blade has a flat left side.
I wonder what the advantage is of a western deba over an equally heavy European chef knife. For heavy task the softer steel of a European chef blade could be an advantage IMO.
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