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.....
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!
Love my Shig 180mm. But where can you find a Shig this cheap?
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.
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.
"Don't you know who he is?"
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.