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First Deba

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Lukas

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I have decided to eat less meat and more seafood, so I have the perfect excuse to get a Deba.

I'm not going to break down a whole salmon or any fish of that size, so I'm looking to get something of small/medium length and not more than $150.

I have checked out Watanabe's Mioroshi Deba ($110) and it looks interesting for the price.

Any advice will be much appreciated, specially regarding blades sold outside the US (I get killed by customs every time I get something from the US)

thanks!
 

Dusty

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I haven't used one, but a Fujiwara fkv would seem to fit the bill.
 

Citizen Snips

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i had a 180mm tojiro white 2 and it was a nice knife. the F&F was 7/10. it will come in under your budget at about $100.
 

Lukas

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Thanks,

size wise I'm still undecided between 165 and 180, again I'm not going to break down salmon, so it looks like 165 is the way to go
 

olpappy

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Some of the pro cooks around here will certainly have useful input. OTOH, a home cook might not need some of the stuff the pro cooks look for in a knife.

My experience with the one Watanabe deba I've handled was that it was a lot bigger and heavier in reality than it looked in some of the pics on his web site.
 

echerub

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165 is a really handy size for fish in the typical sizes you're going to pick up for home cooking. You could even do an 8lb-salmon without issue with a 165. I think it's a good, flexible size to go with.
 

dough

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yea sadly i dont think that they come in 165. anywho i dont think you can go wrong with whatever you choose. i also agree 165 can handle 8lb salmon.
 

Citizen Snips

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i wouldn't go much smaller than 180mm even for a home cook. a 165 can absolutely handle a whole salmon but skinning something like that could benefit from a bit longer blade. also i found that on some smaller fish, bigger can be better. i was doing spanish mackerel a few months ago and found that my 210 mioroshi worked better than a 150 wa petty
 

echerub

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Ahh... I use a yanagiba for skinning. I wouldn't want to do the skinning with a 165 deba.
 
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