So after watching a few videos from Japanese Knife Society and Itasan, I am totally dead set on the idea that I need to learn how to use a deba properly. I am a younger line cook, and I haven't been to school yet so I haven't been afforded the opportunity to break down a lot of fish. I was hoping to get a knife that can last me for YEARS with satisfaction. So excited to start practicing!
So I am looking to figure out which deba I should purchase. Now I did do a little research on these knives and as I understand it, debas can and perhaps should be had for less money than, say, a gyuto. Most folks I've been reading say that a 180 is a very versatile size but I wonder if it will be large enough when some day I find a larger fish sitting in front of me. In reality, I have little to no idea what I should be looking for but I know that I dont want to spend $200+.
So how about them Takafusas? What is the difference in performance/handling between the sizes? Any other good value options that will be a great knife for me to learn on?
I sincerely appreciate any helpful advice and tips y'all can offer (both on knife purchasing and advice on usage/technique/resources). Y'all have always been such a great "go-to" resource for expanding my knowledge!