ThEoRy
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And you mean 1-bevel or kamagata?
Kamagata Usuba is a single bevel with the pointy tip.
And you mean 1-bevel or kamagata?
Kamagata Usuba is a single bevel with the pointy tip.
I'm mainly talking about crown pumpkin, thats pretty much all they sell here, in thailand they do have fak thong, which is kabocha in Japan, but it's a squash and was introduced.Yes, if I had a big German knife than I am fine I think. Anyway, so I use the deba - very thick, but at least it is not going to break in two pieces on hard shell.
Disagree about the pumpkin - lots of pumpkins in Asian cuisine. Curries, puddings, Japanese and Korean foods....
My deba is only for fish. I really dont understand how you would benefit cutting a chicken, duck, goose what ever with a deba.
This thread is the very reason I bought a Tojiro 240mm Yo-Deba. So I can beat the **** out of it and not care.
I really wanted a Deba because they just look so cool. For cutting thru chicken bones and turkey bones.
From what I read, this type of knife chips easily when hacking thru chicken and turkey bones so I decided against it.
I'm now using an old 6" Henkles Chef's knife that I stopped using for everyday chopping.
I'm not sure what the best knife is for this task (spatchcocking a chicken/turkey) but I do it regularly.
you should use a bread knife for the pumpkin the deba i think is too thick to really be of good use for the pumpkin...but enjoy
Besides... I always thought that we should only use bread knives for bread. I don't want to make new trouble again.
Agreed, bread knife for bread only, and only the breads that non-serrated blades wont work as well on.
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