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?