gentlecook
Well-Known Member
- Joined
- Oct 29, 2011
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Holla guys!
desperately need good knife to filleting salmon on sushi-bar.
decided ask it to Chefs from KKF =)
now i carve salmons with cheap thick SS yanagi.
looking for ~210-240 mioroshi Deba or 180-210 original Deba.
mioroshi is more maneuverable, but Deba has a better edge retention and longer life reserve.
what can you advise me from a real personal experience with Deba vs Salmons?
thanks
desperately need good knife to filleting salmon on sushi-bar.
decided ask it to Chefs from KKF =)
now i carve salmons with cheap thick SS yanagi.
looking for ~210-240 mioroshi Deba or 180-210 original Deba.
mioroshi is more maneuverable, but Deba has a better edge retention and longer life reserve.
what can you advise me from a real personal experience with Deba vs Salmons?
thanks