Little intro here.
I am a university student in victoria.
I enjoy cooking poultry and fish a lot since i have access to a pretty good selection of fresh fish and know some local farmers that i can get nice chicken off of.
I have been working with a western style knife for all my fish and poultry work.
After visiting my family my mom showed me a gift from her brother who visited japan a few months back and brought her a 4 inch deba. Which I sharpened nicely before giving it a go. Basically I fell in love. It was a bit small but i liked the feel and the single bevel is something new to me but I just loved it.
So I have been looking into these knives for a couple weeks. Been learning about the different metals and such and sizes and uses. The thing is I am a little unfamiliar with the world of Japanese knives. I have looked at and drooled over many knives but I am not sure which one would be the best buy and from which maker.
What type of knife(s) do you think you want?
Why is it being purchased? What, if anything, are you replacing?
Being purchased to deal with particularly rowdy fish and chicken.
What do you like and dislike about these qualities of your knives already?
Aesthetics- I think the shape of a deba is pretty darn sexy
Edge Quality/Retention- I want good edge quality. Retention would be nice but I have stones and love sharpening my knives as is.
Ease of Use- I have taken fish and chicken apart with western style knives and im sure the same general principle works with the deba.
Comfort- I like a comfortable knife.
What grip do you use?
What kind of cutting motion do you use?
Dpends on the knife and whats being cut
Where do you store them?
Knife block or knife drawer
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
Bamboo or the softer plastic ones
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have sharpening stones so I plan to use those.
Have they ever been sharpened?
My knives are all sharp.
What is your budget?
What do you cook and how often?
I am near the ocean so fresh fish is something I do enjoy as well as chicken.
Special requests(Country of origin/type of wood/etc)?
Wood dosnt really matter.
I was hoping for a Japanese knife.
I was aiming for something between 6 and 8 inches.
If you have any more questions feel free to send me a message.