Page 1 of 2 12 LastLast
Results 1 to 10 of 15

Thread: WTB Deba

  1. #1
    Senior Member
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    619

    WTB Deba

    Howdy,

    I'm currently looking for a deba. This will be my first deba, although not my first single bevel knife. I'm looking for something around the 180-195mm mark, good carbon steel, with a nice and true grind.

    I'm essentially after a good starter deba, that I won't necessarily want to trade up from in six months time.

    What's important to me are edge taking and holding and toughness. Handles and f&f can be fixed or upgraded down the track.

    The fish I break down range from 1.5-2kg john dory to 7-8 kg hapuka and barramundi. I'm guessing that this size will be able to accomodate my needs, and if anything else smaller comes along, I'll have an excuse to buy a ko-deba down the track.

    Price wise, I'd like to keep it around 200-250, but I'd consider most things if something amazing, or great value for money came up.

    Thanks very much,
    Dusty

  2. #2
    Senior Member
    Join Date
    Dec 2011
    Location
    Sydney
    Posts
    1,180
    Hey Dusty,

    For that price point, I probably look at Sakai Ichimonji Kichikuni blue #2 180mm from BlueWay Japan.

    On the other hand, I've been talking to myself that I don't need Yoshikane 180mm blue steel available at aframes.

  3. #3
    Senior Member
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    619
    I've been looking at the Sakai ichimonji, and that yoshikane looks great; but if I could something second hand, that would be ideal.

  4. #4
    Senior Member
    Join Date
    Dec 2011
    Location
    Sydney
    Posts
    1,180
    I recalled Messe Jessy wanted to upgraded his Masamoto KK 180mm deba.

    My main reason not to get yoshikane is because I already have a Shigefusa 180 and a KS 195 mm.

  5. #5
    Senior Member
    Join Date
    May 2011
    Location
    Sydney, Australia
    Posts
    174
    I did, but we're old friends, and I'm not ready to part with it. Highly recommend the KK Deba though! It's nothing fancy, but I've used mine almost everyday for the past 2 years at work and it's always performed well. It's white steel, but it's very easy to sharpen and touch up. They can be had for $264 new at JCK.

  6. #6
    Senior Member tkern's Avatar
    Join Date
    Oct 2011
    Location
    Washington, DC
    Posts
    639
    Yoshihiro puts out a good deba at that price.

  7. #7
    Senior Member
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    619
    Thanks for the advice guys, but I ended up buying a deba from Schanop that he very generously offered.

    Only three or four knives left and my collection will be finished. Then there's the matter of upgrades.

  8. #8
    Senior Member
    Join Date
    May 2011
    Location
    Sydney, Australia
    Posts
    174
    We've all heard that before...

    Which deba did you end up getting?

  9. #9
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,530
    I bought one from Keiichi (Blue Way Japan). its a solid knife, unfortunately I don't use it much even less than my Usuba. I will say that for butchering fish Deba is unparalleled. I only wish I discovered this style of knife when my Portuguese father was alive. He would have been blown away with the speed, power and agility it has in butchering fish.

  10. #10
    Senior Member
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    619
    A Sakai ichimonji kichikuni. Looking forward to it!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •