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Thread: Jin Deba in action

  1. #21

  2. #22
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    is it laminated style of deba? or is it monosteel?

  3. #23
    laminated...softer carbon steel with a high speed steel cutting edge (and copper inbetween the layers)

  4. #24
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    ok thanks for clarifying the details

  5. #25

  6. #26
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    Hi Jon

    BTW your site mentions the laminate is stainless steel thats why i asked on here. May want to update it so there no confusion. Thanks

  7. #27
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    Hi Jon

    Can u provide the spine thickness for the mioroshi deba and the regular deba made by Jin? Thanks

  8. #28
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    Just another unsolicited opinion--I have a 210 Jin deba that is overwhelmingly the best deba I have or have had (out of si or so). Doesn't chip nearly as easily as a Masamoto or Shigefusa when cutting fish bones, sharpens easily. Edge retention is great. These are debas like none in the general pool of Japanese knives (and are priced accordingly). Will pick up a yanagiba at some point too

  9. #29
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    is your deba mioroshi or regular deba? How do u compare it to the shige? I have a shige 195mm deba and looking to get a jin mioroshi to comlement it. How is reactivity with this steel?

  10. #30
    ms4awd- each knife is different... providing the spine thickness for one will not help you understand any of the others

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