Ok with my last purchase I have raised my spending bar a bit, and I found I was ok so far with the ammount. Now that I have some solid traditional knives in my "set", Watanabe Ajikiri, Knousuki Usuba, and now a Kochi Yanagi, I'm back to looking/researching my Deba for the traditional KU set.
What I need are new guide lines on what I should be looking for as far as physical atributes. Length and thickness and all. So here is what I will most likely be using it on, Salmon 5-10 range, Bass, trout, and so on. Maybe a few halabut but those may be just purchased as fillets. This is going to be a Home Use knife and do not plan on taking it to work so I will not need to push the size to accept the bigger fish.
As with all my knives, Carbon steel is a must, handmade, and of course KU. These are secondary to this post as I really just want to see what Deba styles would best suit my needs. Then I can start looking for makers that specialize in these areas to make the deba (and for some reason I see Jon rubbing his hands together ).
So please post your likes and dislikes of the different designs of Deba