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Thread: First Deba

  1. #1
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    First Deba

    I have decided to eat less meat and more seafood, so I have the perfect excuse to get a Deba.

    I'm not going to break down a whole salmon or any fish of that size, so I'm looking to get something of small/medium length and not more than $150.

    I have checked out Watanabe's Mioroshi Deba ($110) and it looks interesting for the price.

    Any advice will be much appreciated, specially regarding blades sold outside the US (I get killed by customs every time I get something from the US)

    thanks!

  2. #2
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    I haven't used one, but a Fujiwara fkv would seem to fit the bill.

  3. #3
    Senior Member Citizen Snips's Avatar
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    i had a 180mm tojiro white 2 and it was a nice knife. the F&F was 7/10. it will come in under your budget at about $100.
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

  4. #4
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    Thanks for the suggestions!

  5. #5
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    http://www.epicureanedge.com/shopexd.asp?id=570

    this hon kasumi is still a great deal from EE. just another option in your price range.

  6. #6
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    Thanks,

    size wise I'm still undecided between 165 and 180, again I'm not going to break down salmon, so it looks like 165 is the way to go

  7. #7
    Some of the pro cooks around here will certainly have useful input. OTOH, a home cook might not need some of the stuff the pro cooks look for in a knife.

    My experience with the one Watanabe deba I've handled was that it was a lot bigger and heavier in reality than it looked in some of the pics on his web site.

  8. #8
    165 is a really handy size for fish in the typical sizes you're going to pick up for home cooking. You could even do an 8lb-salmon without issue with a 165. I think it's a good, flexible size to go with.
    Len

  9. #9
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    yea sadly i dont think that they come in 165. anywho i dont think you can go wrong with whatever you choose. i also agree 165 can handle 8lb salmon.

  10. #10
    Senior Member Citizen Snips's Avatar
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    i wouldn't go much smaller than 180mm even for a home cook. a 165 can absolutely handle a whole salmon but skinning something like that could benefit from a bit longer blade. also i found that on some smaller fish, bigger can be better. i was doing spanish mackerel a few months ago and found that my 210 mioroshi worked better than a 150 wa petty
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

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