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Thread: Deba question

  1. #11
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    Quote Originally Posted by Ruso View Post
    Why don't you buy thick heavy gyuto instead or a cleaver? Deba's are not meant to be abused.
    I'm certainly open to a heavy gyuto, though not a cleaver. But I'd want a pretty thick one, at least 4mm at the spine. Any suggestions for a lower-end gyuto that fits this description and can take a beating? To remind, interested in wa handle and stainless or semi-stainless.

  2. #12
    FWIW, a western deba is going to be more of a beast than a traditional euro chef, and is supposed to be the heavy duty workhorse in a double beveled kitchen.

    DannyNYC - thinking about what you're going to use it for, and what you use now....my first thoughts were Hiro G3 or a Misono Sweden Steel or 440 series... neither is a wa-handle, and the G3 is listed as 170mm. I'd certainly shoot Koki an e-mail and see if the G3 is available in larger sizes, and a wa-handle may be elusive in what is supposed to be a 'western' specialty blade

  3. #13
    I have the Ikkanshi Tadatsuna Inox and it definitely is a beast - 215mm long, weighs 404 grams and the spine at the thickest point is a little over 6mm.

  4. #14
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    Quote Originally Posted by KVacc View Post
    I have the Ikkanshi Tadatsuna Inox and it definitely is a beast - 215mm long, weighs 404 grams and the spine at the thickest point is a little over 6mm.
    Hmm, that's odd -- the A-Frames website says the Ikkanshi Tadatsuna is 2mm at its thickest point and describes the blade as "very thin." Perhaps they've changed the design?

  5. #15
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    I think the Tojiro is probably what I need. I'll just suck up the fact that it doesn't have my preferred handle in favor of function.

  6. #16
    Quote Originally Posted by dannynyc View Post
    Hmm, that's odd -- the A-Frames website says the Ikkanshi Tadatsuna is 2mm at its thickest point and describes the blade as "very thin." Perhaps they've changed the design?
    I think the one on A-Frames is different or maybe a typo ? The knife I have would definitely not be described as "very thin." Mine has a western handle...not sure if this makes a difference ??

  7. #17
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    Seems like the easy answer may be to find the western you like then have it rehandled to Wa or one of Dave M's hidden tang westerns.
    Dave
    Older and wider.

  8. #18
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    Quote Originally Posted by daveb View Post
    Seems like the easy answer may be to find the western you like then have it rehandled to Wa or one of Dave M's hidden tang westerns.
    My sense was that converting from yo- to wa- is crazy expensive. Do you know something I don't?

  9. #19
    Quote Originally Posted by dannynyc View Post
    Hmm, that's odd -- the A-Frames website says the Ikkanshi Tadatsuna is 2mm at its thickest point and describes the blade as "very thin." Perhaps they've changed the design?
    I think he's referring to the double bevel Deba, yes Tadatsuna Gyutos are very thin, similar to Other Sakai lasers
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  10. #20
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    If you are willing to go carbon, Watanabe's Kaibou is seemingly the answer to your prayers, described by the man himself as very strong and heavy. I'm assuming you're not bothered about F&F if you are planning to beat on it.

    http://www.kitchen-knife.jp/standard/kaibou.htm

    210mm is 5.5mm at spine. Cheap too.

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