Deba vs funyaki?
- Thread starter jgraeff
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funayuki is technically a thinner, lighter deba geared towards filleting smaller, more delicate fish like saba and aji. Most areas make this as a single bevel knife, however, in the tosa region, it is a double bevel knife (same as yanagiba and deba in that region). Recently, there are a number of other makers who use it to describe a chefs knife.
Eamon Burke
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That's always helpful.
yeah... isnt the free-from naming thing great... it makes life so simple 
