You'd be surprised at the portion control of items in high end restaurants I've spent time inyeah it seems like professional doesn’t always mean fancy. Professional means repetitive more often than not. A professional tool is something that does the job well, can be maintained, and does the exact right task every time.
If I think about my own chemistry lab equipment, a multichannel micropipette would be really nice for dispensing even dots of sauce on a plate in a nice line, but making sure that each dot is exactly 300 µL serves no purpose.
Oh god that was painful to watch.I've never tried this, nor would I want to or recommend it.
Use your deba when you make fusumas and byoubus? I heard that hyougushi use debas like scrapers or planes.
I myself use a honesuki to break down chicken (actually, whole duck from Costco for most cases), but am curious about tori-debas like these:
What made you choose a tori-deba over a garasuki of the same beveling?I myself use a honesuki to break down chicken (actually, whole duck from Costco for most cases), but am curious about tori-debas like these:
I have only a honesuki and cannot tell anything about tori-debas.What made you choose a tori-deba over a garasuki of the same beveling?
As for honesuki vs. deba, I remember that back in the day Nenox once made what they called a "bannô honesuki deba" in their main lineup of western knives. I can't find a link to it now though.