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Thread: Tojiro 170 mm western Deba

  1. #11
    Senior Member
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    Where did you get it from?

  2. #12
    Got it from Chefs knives 2 go. They were out of the bigger one, but the 210 is actually a good size. I always struggled with splitting lobster tails, and the Western Deba made it easy. I originally wanted the shorter one, but 210 was fine. I couldn't find the Tojiro 170 Western Deba anywhere in the U.S.

  3. #13
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    I will go look now.

  4. #14
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    Excuse my jumping in here . . .

    I'm also looking for a "bruiser" of a knife for some of the cutting jobs I wouldn't want to use my more refined gyutos for. Kind of regret giving away my old Wustie but it went to a good home. So, I've been thinking of either the Tojiro yo-deba or the Hiromoto AS gyuto. Opinions as to how the two compare in terms of chippiness and standing up to punishment?

  5. #15
    The Tojiro is a much heavier knife. It makes my 8" 4 Elephants carbon Sabatier look like a lightweight slicer. I can't tell you about the AS knife, but I would not normally select that sort of blade to prepare my lobster dinner tonight. Perhaps someone who has more experience with the Hiromoto AS can reply.

  6. #16
    Senior Member ThEoRy's Avatar
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    Well they're both different beasts really. The yo deba is about 5mm thick at the spine where the hiro gyuto is like 2.something. I think out of the box the hiro is more on the tougher/workhorse side, certainly not a laser by any means. You can use it for heavier tasks but also for regular tasks and detailed work. The Yodeba is just a lobster crushing, garlic smashing, fish bone snapping, chicken destroyer.
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  7. #17

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    For lobster tails and that sort of thing, why not just get an inexpensive chinese cleaver?

  8. #18
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    Thanks for the replies. I think it'll be the Tojiro for me then.

  9. #19
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    So question here, how would this stand up to lamb ribs? Or some butchery work?

  10. #20
    I can't answer questions about use on lamb or other meats like pork or beef. We eat fish, shellfish and poultry around here. I can say that the western deba is like a chef knife on steroids. The blade is thick and heavy. So far I have used it to split lobster tails for 2 dinners, 14 tails in all, with no chipping or rolling of the edge and it is still sharp. I just used a strop on it, but didn't really need to.

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