Ive always used a 270 suji to take down fish. Last year I wanted to try a 210 deba and it just isnt for me, but Im sure its me. If you all think a mioroshi is a good alternative please recommend one and why.
Thanks
What type of knife(s) do you think you want?
mioroshi deba
Why is it being purchased? What, if anything, are you replacing?
Im not crazy about butchering striped bass, salmon, bluefish, etc....with 210 deba or a 270 suji.
What do you like and dislike about these qualities of your knives already?
I like the toughness of the deba but Im clumsy with it and the thinness of the suji works better for some situations but I dont like the flex
Aesthetics-
I like custom looks
Edge Quality/Retention-
great edge retention and quality
Ease of Use-
not sure what this means but....
Comfort-
Im used to wa handles but still open to d shaped or western
What grip do you use?
pinch grip
What kind of cutting motion do you use?
backwards slicing
Where do you store them?
knife roll or mag rack
Have you ever oiled a handle?
no
What kind of cutting board(s) do you use?
plastic restaurant boards or bamboo at home
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
stones, rod and strop
Have they ever been sharpened?
yes
What is your budget?
higher than I should allow but if its an heirloom for the kids why not
What do you cook and how often?
I cook mostly everything, corporate chef to 6 restaurants and love cooking at home
Thanks
What type of knife(s) do you think you want?
mioroshi deba
Why is it being purchased? What, if anything, are you replacing?
Im not crazy about butchering striped bass, salmon, bluefish, etc....with 210 deba or a 270 suji.
What do you like and dislike about these qualities of your knives already?
I like the toughness of the deba but Im clumsy with it and the thinness of the suji works better for some situations but I dont like the flex
Aesthetics-
I like custom looks
Edge Quality/Retention-
great edge retention and quality
Ease of Use-
not sure what this means but....
Comfort-
Im used to wa handles but still open to d shaped or western
What grip do you use?
pinch grip
What kind of cutting motion do you use?
backwards slicing
Where do you store them?
knife roll or mag rack
Have you ever oiled a handle?
no
What kind of cutting board(s) do you use?
plastic restaurant boards or bamboo at home
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
stones, rod and strop
Have they ever been sharpened?
yes
What is your budget?
higher than I should allow but if its an heirloom for the kids why not
What do you cook and how often?
I cook mostly everything, corporate chef to 6 restaurants and love cooking at home