MattPike4President

I also prefer my small gyuto-ish knives (~180mm) to be as thin as possible and actually like a bit of a shorter profile on something...

I prefer 210-240 mioroshi deba for salmon . and I will suggest at least to have deba in size of 125mm,165mm,210mm for a sushi chef .

Love a 180 on salmon. And just happen to know where a couple are available very reasonably priced...

If you’re doing a lot of salmon, you could always consider a sakekiri? 180mm hon deba will probably be more useful though and is one of...

I'm not a pro but I do break down a lot of fish at a time, and pretty much every size of them. Personally I phased out the 165mm as it...

but.. mardi gras...

I've been regularly breaking down whole salmon at work recently and the 165mm FuRinKaZan deba I bought for the task feels a bit...

I have my combo stone as a designated maintenance stone. I just use soapy water.

I, and I assume many others, haven't really ever given them a serious look because using oil to sharpen sounds like a pain when...

I don't give one hootin sh!t about water boiling or freezing. I'm talking about for human experience. 0°F is really cold. 50° is pretty...

I think a small suji/long petty in the 210-240mm range has a lot of value. I have a 220 Sicard that I use almost daily at work for all...

The ball they made with their own hands and somehow you feel an entitlement to. Users who didn't add anyhing meaningful. Again...