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.
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?