Knivperson
Senior Member
Hello fellow KKFers.
I realized that I need a deba. I cut up fish at least twice a year and obviously this calls for a special knife.
I dont know much about debas. I know I want one around 165 mm and in carbon steel, single bevel, wa handle.
Of course a Shigefusa would be cool, likewise Kazuo Doi, but you could wait years for these, and with the amount of fish going through my kitchen, this is not an option.
So far, my favourite is this Itsuo Doi:
https://www.**************.com/doimibl2de16.html
But do you guys have any other ideas? What would be the ultimate, available, deba?
I realized that I need a deba. I cut up fish at least twice a year and obviously this calls for a special knife.
I dont know much about debas. I know I want one around 165 mm and in carbon steel, single bevel, wa handle.
Of course a Shigefusa would be cool, likewise Kazuo Doi, but you could wait years for these, and with the amount of fish going through my kitchen, this is not an option.
So far, my favourite is this Itsuo Doi:
https://www.**************.com/doimibl2de16.html
But do you guys have any other ideas? What would be the ultimate, available, deba?