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To Deba or Not to Deba--That is the question
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Thread: To Deba or Not to Deba--That is the question

  1. #1
    Senior Member Mucho Bocho's Avatar
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    To Deba or Not to Deba--That is the question

    I'm going on my annual offshore fishing trip in NC. If the past is a window to the future, i'm going to have a lot of medium to large fish to fillet. Last year we brought in about 30 grouper (20 to 35 pounds), amber jecks, large red-snapper and some some Dolphin (Mahi Mahi) too. I've been butchering fish my whole life and know fish anatomy pretty well. In the past i've used a variety of tools from flexible-american style fillet knifes to long salmon knives to chef knives.

    All have pro/cons. so this year, I'm considering adding a Deba. I was looking for a 180 to 210 in White #2. CKTG has a 180 Torojo in white for about $99 that i'm considering. Open to suggestions.

    Those that are butchering whole fish, what are you using? I have lots of knives and most Japanese but have yet to own a Deba. I was just thinking about using my 210 Chef Choice Trizor knife. Its made a a very nice stainless and holds an edge for a long time. What are you guys using.


  2. #2
    Senior Member Duckfat's Avatar
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    Well I'm old school and still like a trusty old Rapala. IIR there were some decent Debas for a good price coming off eBay in the past but I can't recall the vendors. Nice catch of fish! We usually hit the OBX for Tuna and trip time is getting close for this year.
    Best of luck this season!

    Dave

  3. #3
    When in doubt, deba.

  4. #4
    Senior Member ThEoRy's Avatar
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    I do lots of fish too and have used a variety of knives as well and I'm definitely getting a traditional Deba soon. For larger fish and for skinning and portioning fish I use a 270mm mioroshi deba. I also have a 275mm flexible filet knife from global that works great on skate wing too. But for smaller guys (sub 25lbs) I want at least a 195mm Deba. For me that would be perfect for the Florida grouper, Chatham cod, smaller snapper, branzini etc. That's going to be my next knife purchase this year. I'm leaning towards the Gesshin Hide 195mm Deba in Blue#1. Held it in my hands at the food show and it was really really nice.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #5
    I would definitely recommend a Deba; the feeling and sensation is just not the same with any other knife. I don't think you'll be going back after using one. It's really a remarkable piece of architecture, using a knife that's very heavy like an axe yet with a one-sided edge that can get extremely sharp. I always need a deba and I always consider it the "heart" of my knife set.

  6. #6
    I don't do the fish prep n the group but I am always for helping someone spend money: deba

  7. #7

    ecchef's Avatar
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    180mm seems a bit small for those fish. Maybe a 210? I'd also back it up with a good flexible fillet. Good fishin'!
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  8. #8
    Senior Member Mucho Bocho's Avatar
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    I'm considering this Deba from Keiichi at Blueway. What do you guys think? Its a 195 which i'm thinking is going to be good for 30LBS fat groupers

    http://www.ebay.com/itm/380426112675...=p5197.c0.m619

  9. #9
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    I've got 210mm version. It's not a bad deba, good tough steel (for a white). Mine came slightly warp though; for the budget, can't complain much. Keiichi's service has been great for me. But if I am buying a new deba from him, probably would opt for blue #2 line.

    If you carefully look at the back stamp and lamination line of this Sakai Ichimonji Kichikuni both white #2, and blue #2 lines, you may notice that it is very similar to Monzaburo white #2 and blue #2 lines (check pictures at a frames). May be, or may not be from the same craftsmen.

  10. #10
    Senior Member Mucho Bocho's Avatar
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    schanop thanks for the tip. I just sent Keiichi an e-mail inquiring. You have a keen eye, I do believe that the chop is the same engraving from Sakai Ichimonji Kichikuni. I asked him that too. Will post my findings. I asked him to sell me a 195mm Deba in Blue #2 with an octagonal Magnolia/Black Buffalo ferrule handle, with says and name engraving. We'll see if he can come up with that config.

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