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Thread: Deba advice please?

  1. #1
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    Deba advice please?

    I'm thinking of getting and learning how to use a deba. My understanding from what I've read is that the deba is prone to chipping if not used correctly and that it's not a "hacker" in spite of it's thick geometry. I'll be using it entirely for fish.

    My questions:

    What kind of steel is "better" for a deba? Is a softer steel like a White #3 "better" than something like the Blue #1 because it's less prone to chipping? Is the hagane of a Masamoto KS made with a White #3 by the way?

    What's an appropriate length to get? I cook for 2 and sometimes 4 in my family. Mostly small to medium fish - anything from Sardines (the ones here from Australia are slightly larger than Mediterranean or Turkish ones), Bream, Tommy Ruff, Pomfret to Bonito or Kingfish (Hiramasa). A smallish Blue Eye Cod, Mulloway or a medium Salmon would be the largest fish I'd tackle though normally it's really rare for me to go to this size for a whole fish. I was thinking of a 165mm (6 1/2 ") - is this about right? I've been using a 150mm (6") petty and a 240mm (9 1/2") gyuto. The 240mm gyuto feels large for the size of fish I usually prep.

    Recommendations? I've been considering the Masamoto KS and the Hide. Budget preference of around $200+ but will go to $300+ if the knife is really that much better.

    Thick or thin? Some debas like the Hide seem to have a much thicker blade than some others like the Masamoto. I've read that the Takeda is probably the thinnest. What's the difference in terms of how the deba is used? Any clear advantage either thick or thin?

    Thanks!

  2. #2
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    From my homecook perspective, I haven't had a real need for a deba bigger than 165mm (180mm for Shigefusa because it is measured from the handle, and not the heel) to tackle fish up to 3-4kg like king fish and snapper.

    If your budget is 300, have a look at this Doi's 180 deba http://global.rakuten.com/en/store/y...akayuki-01237/

  3. #3
    Even if you use a Deba correctly it will chip. Sharp knives and bones, it's inevitable. If you put on a micro bevel, you can minimise chipping, and small chips should come out while sharpening. Some Deba's are measured from the heel, others from the handle, eg a 165 shigefusa Deba will be shorter than a 165mm yoshikane Deba. So make sure to check whatever you decide. If its your first Deba, maybe start with something a bit cheaper? I like look of the itinomonn KU Deba from Maksim http://www.japanesenaturalstones.com...80mm-p/996.htm
    But I don't think you can go wrong with either Gesshin Hide or Masamoto. Both are nice knives
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  4. #4
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    Second Itonomon deba if you want something cheap, although I haven't even handled one. It looks real nice for what Maxim is charging.

    That Doi 180 blue #2 is growing on me though ..... I should stop searching on rakuten.

  5. #5
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    But rakuten is so much fun when the aud to jpy exchange rate is so good.

  6. #6
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    Can't argue with that. The same Doi deba for about 300 while Leigh's offering is close to 800.

  7. #7
    Any Doi Yanagiba on Rakuten ?
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  8. #8
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    The translation from Rakuten is fun as well as frustrating!

    Is the Doi made by THE Doi? Looks good but so little info on the web page. If the 180mm is measured from the handle then this looks like it's right for me. I hope the shop will reply.

    Any opinion or description of how thicker or thinner deba blades feel and cut? Is there a distinct preference?

    Thanks for replies so far.

  9. #9
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    Quote Originally Posted by Von blewitt View Post
    Any Doi Yanagiba on Rakuten ?
    Same store: http://global.rakuten.com/en/store/y...akayuki-01205/ for example.

    Sambal, most debas, AFAIK, are measured from heel. I only know Shigefusa as one exception, there should might be others.

    or more Doi's blade info from Aoki Hamono see this catalogue page:

    as well as http://www.aoki-hamono.co.jp/english1/wa%20e/wa28.htm .

    Per Leigh's and Eddie's claim, Aoki Hamono still has some Doi's blades left in stock.

  10. #10
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    For all Doi's blue #2 on yamakawa : http://global.rakuten.com/en/search?...2&sid=yamakawa

    Pretty darn good price, I think.

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