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Thread: WTB good deba 180-210

  1. #11
    Quote Originally Posted by bkdc View Post
    I think Masamoto debas are simple and nothing special either. There is no 'magic' in the standard deba design. Only the heat treatment of the steel and the quality of the grind.
    Define special? After all, they are all just knives.
    Which design has the magic??

  2. #12
    Senior Member gentlecook's Avatar
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    deba deba deba , where are you =)

  3. #13
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    The grind and geometry on a single bevel is pretty standard. There's a lot more variation when it comes to double bevels.

  4. #14
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    Quote Originally Posted by bieniek View Post
    Define special? After all, they are all just knives.
    Which design has the magic??

    The grind and geometry on a single bevel Japanese knife is pretty standard. There's a lot more variation when it comes to double bevels.

  5. #15
    mhm, but the attainable sharpness is variable. I wouldnt call Masamoto standard in that aspect, especially when 3x pricier knives can "suck masamotos choil" when it comes to that wild crazy edge.

  6. #16
    Senior Member gentlecook's Avatar
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    jump!

  7. #17
    Senior Member gentlecook's Avatar
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    WHUP )

  8. #18
    Charon's Avatar
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    you might try Tanaka Deba, http://www.metalmaster-ww.com/product/44. I have a 180 mm and is a good workhorse.

  9. #19
    Senior Member Brad Gibson's Avatar
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    Whoa! Shigeki Kasumi 210mm deba for 180 bucks!!!!! Holy!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  10. #20
    Charon's Avatar
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    Quote Originally Posted by Brad Gibson View Post
    Whoa! Shigeki Kasumi 210mm deba for 180 bucks!!!!! Holy!
    Wouldn't you have to pay VAT ?
    I'm from Romania, and for us VAT is 24% (

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