I was researching what (and what type of) Deba to get, and it looks like Watanabe has all imaginable Deba types.
I was prepared to spend $250ish for a high quality Deba, but then I saw that he has the split between "Pro" and "Standard" knives -- and for the price of a pro Deba, I could get an Ajikiri + Sekikiri + change for shipping if I go with the standard series.
Of course, Sekikiri isn't the same as a Deba, but it might actually be more suitable for me (I mostly butcher soft boned fish like salmon, black cod, ...). But what about the quality difference between standard and pro?
The website makes it sound like steel, heat treat, and grind would be identical, just fit and finish, sharpening, and handle material would be different.
Does anyone have experience with Wat's standard series? How have you found the quality?
[Finally, someone on the west coast interested in splitting an order from him to save on shipping? ]
I was prepared to spend $250ish for a high quality Deba, but then I saw that he has the split between "Pro" and "Standard" knives -- and for the price of a pro Deba, I could get an Ajikiri + Sekikiri + change for shipping if I go with the standard series.
Of course, Sekikiri isn't the same as a Deba, but it might actually be more suitable for me (I mostly butcher soft boned fish like salmon, black cod, ...). But what about the quality difference between standard and pro?
The website makes it sound like steel, heat treat, and grind would be identical, just fit and finish, sharpening, and handle material would be different.
Does anyone have experience with Wat's standard series? How have you found the quality?
[Finally, someone on the west coast interested in splitting an order from him to save on shipping? ]