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Thread: NEed advice about Deba knife for sushi bar.

  1. #1
    Senior Member gentlecook's Avatar
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    NEed advice about Deba knife for sushi bar.

    Holla guys!

    desperately need good knife to filleting salmon on sushi-bar.
    decided ask it to Chefs from KKF =)

    now i carve salmons with cheap thick SS yanagi.

    looking for ~210-240 mioroshi Deba or 180-210 original Deba.
    mioroshi is more maneuverable, but Deba has a better edge retention and longer life reserve.

    what can you advise me from a real personal experience with Deba vs Salmons?

    thanks

  2. #2
    Senior Member Chefdog's Avatar
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    I always give the same recommendation for this type question,
    Suisin Western Carbon Yo-Deba: http://korin.com/Suisin-High-Carbon-...ategory=280062
    Obviously, not a traditional single bevel knife, but a very durable blade that easily takes a nice edge. I've had one for probably 10 years and it'll last another 10 at least. It will certainly handle salmon with ease, and is also quite versatile compared to a traditional deba, if that matters to you. If you're not 100% set on a single bevel, try one, you won't be dissapointed. If you are set on single bevel, forget I even posted

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    theory could chime in on this as he works with a large mioroshi deba

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    Senior Member gentlecook's Avatar
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    yep, interesting single bevel deba ofc.

    this yo-deba is just a thick gyuto )

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    Wow, I just posted this exact statement two minutes ago on a fish/filet post. I use a 240 mioroshi which is almost a suji now, and I enjoy it's length for taking salmon filets off, and for skinning it has enough length. I get some really big salmons up here, so no way a 210 will skin one. I use a 220 pierre filet for removing belly bones and other fishy stuff. My favourite combo for salmon and one I won't consider changing until I need a new deba, at which point I will probably just get a new 240 mioroshi, thinking Shigefusa, Watanabe, or maybe one of those sexy Suisin Inox Honyaki that Jon has, they are a bit shiny for me though. So, I would suggest the 240 mioroshi if you are looking for one specific salmon knife, you could lop it's head off if you koba the heel, filet it, skin it and portion it without switching knives. I'm sure a 180 deba will filet a salmon nicer most likely, but start to finish the mioroshi will do a good job and you won't need two knives. I think Theory uses a 270, which I would think would be even better, but 270 are uncommon, he probably got his custom.

  6. #6
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    FWIW, several Japanese fish cutting books I've seen and purchased instruct cutting salmon using a yanagiba.
    Michael
    "Don't you know who he is?"

  7. #7
    Senior Member gentlecook's Avatar
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    Quote Originally Posted by cookinstuff View Post
    Wow, I just posted this exact statement two minutes ago on a fish/filet post. I use a 240 mioroshi which is almost a suji now, and I enjoy it's length for taking salmon filets off, and for skinning it has enough length. I get some really big salmons up here, so no way a 210 will skin one. I use a 220 pierre filet for removing belly bones and other fishy stuff. My favourite combo for salmon and one I won't consider changing until I need a new deba, at which point I will probably just get a new 240 mioroshi, thinking Shigefusa, Watanabe, or maybe one of those sexy Suisin Inox Honyaki that Jon has, they are a bit shiny for me though. So, I would suggest the 240 mioroshi if you are looking for one specific salmon knife, you could lop it's head off if you koba the heel, filet it, skin it and portion it without switching knives. I'm sure a 180 deba will filet a salmon nicer most likely, but start to finish the mioroshi will do a good job and you won't need two knives. I think Theory uses a 270, which I would think would be even better, but 270 are uncommon, he probably got his custom.
    ty for advice!

    actually for filleting from skin i have suji.
    i thought about it and decided that Mioroshi - not for me.

    deba - correct and reliable kitchen tool, and its cool.

  8. #8
    Senior Member ThEoRy's Avatar
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    I really do love using the 270 mioroshi on salmon, I's just a wonderful tool. Lops heads, fillets, skins, portions or slices all in one tool. Something to be said for that for sure. That being said, my 210 deba is surely no slouch either. You can still skin the bigger salmon with no problem too. It's not the most elegant tool for portioning but does an admirable job none the less. The only thing really lacking is the slicing department obviously. What specifically are you looking for and how much are you looking to spend?
    Starting this harvest I'm a starving startling artist/
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  9. #9
    Senior Member eshua's Avatar
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    On my sushi bar, most of the chefs have bought a deba but ended up using it as a beater for removing heads // breaking the spine, but prefer using yanagi to actually fillet, clean the belly, skin and portion.

    Maybe its because the deba's they have are too short, or maybe they just never gave the heavy knife a chance.

    Its not really my recommendation because I'm using one of the beater deba to clean salmon and black cod, but I have always wondered if there was a yanagi chip resistant enough that I could be breaking pin bones on salmon without worrying, and just keep my little deba for tai and saba.

    My bosses susin inox never chips on salmon, but I'd hate to invest in on only to realize that you have to sharpen it specifically to avoid damage.

  10. #10
    Senior Member ThEoRy's Avatar
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    I wouldn't go through any bones with a yanagiba.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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