Originally Posted by Patatas Bravas
Uh-oh. Looks like I will get a lecture.
Of course I bought it for fish. That's their purpose. However, I seem to have more good pumpkins than fish.
Maybe people are shy to admit using a knife for the wrong thing. But it's okay, you won't be arrested!
Montrachet - nice, your food sounds good
What deba are you using?
I have just a small one 150mm mioroshi. It is good, but I prefer damaging it (but I haven't) rather than a gyuto.
I cook a lot more chicken than fish, and my Deba works great for braking down.
I use it for breaking down chicken and fish mainly. Works really well on chicken!
I bought mine for Crab.
It works really well for that. I highly doubt I will ever sell mine.
Okay, so I am not the only one!
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This is pretty much what keeps me from buying a deba or yanagi....I just don't deal with that kind of prep in my kitchen.
My thoughts have been turning towards a usuba though....those are for general veggie prep, right? Kiritsuke?
Remember: You're a unique individual...just like everybody else.
Fish, chicken and duck.
I work with Asian food so no pumpkin here.
When I used to do pumpkin in the past I have a wusthof culinar 240mm that I only ever used with pumpkin.
Too heavy really to use for much else, one swipe and it was cut in two.
I'm a deba purist. I only use mine on fish. I'll use other tools for chicken or hard squash.
Len
If you're doing a lot of veg an usuba wouldn't be a bad idea if you want to try a single-bevel. From what I've read a kirutsuke is very hard to master though, even though they look badass. I'm kinda in the same boat as you, an usuba is the only single-bevel knife I think I'd ever use, I have a suji with an 80/20 grind so I don't think I'd need a yanagi
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