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Thread: How useful is a deba or yanagiba if you don't regularly break down whole fish?

  1. #11
    Senior Member TimoNieminen's Avatar
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    Quote Originally Posted by Sharp-Hamono View Post
    I'm just wondering how many people who own single bevel knives regularly find a wide variety of uses for them, aside from basically butchering fish or preparing sashimi, that a gyuto + petty knife kit isn't well suited for? and what sorts of things are you using them for?.
    Single bevel knives work well for cutting thin slices. My yanagiba and usuba get very little use, but I use deba for cutting hard salami and Chinese BBQ pork/char siu into thin slices.


  2. #12
    Senior Member _PixelNinja's Avatar
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    Single bevel knives excel at what they are designed for — outside of their intended purpose, the pretty much suck.


  3. #13
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    The only single bevels I own are a 270mm white#2 yanagiba and a 150mm Swedish carbon honesuki. The chicken knife gets a lot of use as I buy whole chickens from a farmer friend and break them down as I please. The yanagiba literally only gets used when I'm slicing sashimi or skinning/portioning large fish fillets. Once in a while I'll use it to trim silver skin off a larger cut of some animal. They are indeed specialized blades but when used for their intended (ish) purposes nothing else compares. Do I regret getting either of those knives? Never in a million years.

  4. #14
    Senior Member Sharp-Hamono's Avatar
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    What about a single bevel kiritsuke? That one seems to be designed to be a little more versatile. I've seen double bevel kiritsuke knives used kind of similar to a gyuto, but can a single bevel edge hold up to heavy cutting board use?

  5. #15
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    And funayukis, and more old-school deba types too....

    And even when they are awkward to use, some of us won't stop practicing until we CAN use them the way we thought we could ....

  6. #16
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    I have a few debas, yangis, and usubas but outside of work...I never use them. I would say they're pretty useless in that regards.

    Edit, I use my honesuki a lot. That knife is so useful for breaking down chickens and I don't have to worry about chipping compaired to my petty.

  7. #17
    Senior Member Jovidah's Avatar
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    ...but a honesuki is (usually) not a single-bevel knife. It might be very assymetric, but it's very different from yanagis, debas, etc.
    Also, a kiritsuke is basically a mix of a yanagi and a usuaba. But a single bevel kiritsuke is a very different beast from the kiritsuke-shaped double bevel gyutos that have been popping up recently.

  8. #18
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    Quote Originally Posted by Jovidah View Post
    ...but a honesuki is (usually) not a single-bevel knife. It might be very assymetric, but it's very different from yanagis, debas, etc.
    Also, a kiritsuke is basically a mix of a yanagi and a usuaba. But a single bevel kiritsuke is a very different beast from the kiritsuke-shaped double bevel gyutos that have been popping up recently.
    You're right in that it doesn't have an ura back side. But for all intents and purposes I tend to group these into the single bevel category because of its wide bevel and non-existent edge on the back side, its only deburred. Technically though you're 100% right.

  9. #19
    Senior Member TimoNieminen's Avatar
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    Quote Originally Posted by _PixelNinja View Post
    Single bevel knives excel at what they are designed for — outside of their intended purpose, the pretty much suck.
    Knives designed for a specific purpose are often poor for other tasks. But there are plenty of general-purpose single-bevel knives (e.g., single-bevel santoku). Being single-bevel doesn't make a knife specialised - deba, yanagiba, and usuba are specialised knives that happen to be single-bevel.

    Single-bevel knives aren't just a Japanese thing; they're also common in the Philippines:


  10. #20
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    Don't run with that:o

    Older and wider..

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