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  1. #11
    Senior Member Von blewitt's Avatar
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    Quote Originally Posted by schanop View Post
    For all Doi's blue #2 on yamakawa : http://global.rakuten.com/en/search?...2&sid=yamakawa

    Pretty darn good price, I think.
    I'm thinking about the 24cm yanagiba
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  2. #12
    Senior Member JKerr's Avatar
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    Been eying off the Doi 180 deba myself, just hard to pull the trigger seeing as it'd be a luxury more than anything else. If I'm going to be honest with myself, the deba like that would be wasted on me anyway

    Tempted to buy another Sugimoto 6 from him though.....

  3. #13
    Senior Member pkjames's Avatar
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    what do you guys think about doi and Iizuka (shigefusa)? I am thinking of getting a deba as well but not sure which way to go. Similar priced though, I have a 300mm yanagi from shigefusa and have to say it feels really good!

  4. #14
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    Love my Shig 180mm. But where can you find a Shig this cheap?

  5. #15
    Senior Member Von blewitt's Avatar
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    Quote Originally Posted by pkjames View Post
    what do you guys think about doi and Iizuka (shigefusa)? I am thinking of getting a deba as well but not sure which way to go. Similar priced though, I have a 300mm yanagi from shigefusa and have to say it feels really good!
    I have a 195mm shigefusa kasumi Deba and I love it! I don't even look at other Deba's! ( apart from Jin high speed from JKI )
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  6. #16
    Senior Member pkjames's Avatar
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    Quote Originally Posted by schanop View Post
    Love my Shig 180mm. But where can you find a Shig this cheap?
    Some japanese sites list a 180 shig for about 35000 jpy and 210mm for about 45000 jpy. I guess slightly more expensive than the doi but it would say it is still at the same price level.

  7. #17
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    Quote Originally Posted by Sambal View Post
    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!
    KS should all be White #2 from what I've read.

    I've found my 180 to be a nice size for everything except for smaller mackerel family fish. I've used for Black Cod, Boccacio, and assorted other rockfish, Pollock, Branzino, etc. up to 5 pounds. If I were going to cut something over 2 feet in length, I'd consider a larger deba.

    If you've never used a single bevel Deba or sharpened one, I'd recommend starting with a less expensive one.

    I have a Gesshin Uraku 180 White #2 Deba that I use exclusively for fish. I've sharpened it several times. It's never chipped on me. I'd recommend this for a starter.

    However, I've certainly seen other debas that have chipped. Based on my limited experience, I'd say a lot has to do with (1) improper use/abuse; and possibly (2) improper sharpening technique that results in the edge being too fragile/thin.

    As for thicker vs. thin, I've used all kinds of knives for breaking down fish over the years. While I haven't used a thick vs. thin deba, I haven't found the thickness of a deba to be an impediment. Rather, it's technique that matters. You have to break fish down in a different manner than you would if you used another knife. Rather than hacking or chopping at bones, I've found it to be most useful when putting firm pressure.
    Michael
    "Don't you know who he is?"

  8. #18
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    I have a 180mm shigefusa deba (165 edge) a 180mm tanaka KU blue steel and chanop's old 195 masamoto ks. The shigefusa is nimble, comfortable, and light weight while being very strong. The KS is a beast, very thick and heavy blade. The KS has very good quality in fit and finish, but tires out my arm faster than the shig due to weight. Nice on larger salmon and halibut. The tanaka was my first deba and is a good all around beginner deba, good steel but the handle and fit/finish suck.

    If I had to recommend one, definitely the shigefusa. A slightly larger one like Von blewitt's 195 (180 edge) would be a perfect all a rounder IMO. For a beginner, get a cheap one and develop technique like others have mentioned.

    Good luck!

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