Help me pick a deba pls

[damiano]

So, my new project will be getting a deba. Please find below the questionnaire.

LOCATION
Netherlands (EU)


KNIFE TYPE
I'm interested in a deba (single bevel most likely)

I'm right handed.

No preference for either Western handle (e.g. the Misono Swedish) or Japanese handle.

Length of knife (blade): 165mm or 180mm.

No requirement for a stainless knife.

Maximum budget is around 350 euro.



KNIFE USE
Home environment.

Main tasks: filleting fish and to some extent chopping through lighter bones

No replacement, this will be my first deba.

No particular grip that I primarily use.

Characteristics that I would like this knife to have: should be tough, not too thin, classic deba shape.

Aesthetics: no requirements.

Comfort: would prefer good handle material and handle shape.

Ease of Use: would like something that is easy to use and to sharpen. No issues with a reactive steel.

Edge Retention: ideally long.


KNIFE MAINTENANCE
I use a wooden and rubber/synthetic cutting board.

I sharpen my own knives.


SPECIAL REQUESTS/COMMENTS
I'm an EU consumer so preferably an EU shop. That said, I've looked around and don't see lots of choice. I now have a positive buying experience with Japanese Chefs Knife so that would be a suitable shop too. In fact, I've been looking into the Masamoto KS and Mizuno Tanrenjo blue #1 and #2 debas. Would like to hear from people using one of these? Knivesandstones Australia should be okay too (though I see their Mazakis are sold out at the moment).

Particularly interested in views regarding blade size length (165 vs 180) and blue versus white for a deba. Thanks!

 

[zizirex]

get White steel for Deba, if it's chipped, you don't have hard time to sharpened it and it's gonna be a rough work knife.

 

[GorillaGrunt]

I only have the one deba and just started using it and learning the technique; it’s a Mumei 180mm mioroshi in yellow steel. I’m currently quite happy with it for large salmon (say 8-10lb), what sort of fish are you processing with it? Can’t speak to white vs blue for this but either Masamoto or Mizuno should be a good reliable choice and I’d have trouble choosing between the two.

 

[adam92]

Talk to Koki from JCK or Jon from JKI, they can help you find what you need.

 

[daveb]

The sakekiri from Watanabe certainly merits a look. Rustic, tough, inexpensive.

http://www.kitchen-knife.jp/standard/sakekiri.htm

 

[damiano]

Thanks everyone. So far I'm leaning towards a white #2 Masamoto KS. I know they have supposedly a bit of a hype factor but it ticks all boxes including being able to get a marble ferrule.

Any opinion on 165mm versus 180mm? I'm looking at my 165mm Mune petty and would think that is too small, but then a 180mm is going to lean towards proper gyuto size. So far 180mm seems a safe bet for a variety of fish sizes.

 

[damiano]

Took delivery of the Masamoto KS 180mm deba last Monday. Wow!

A few observations.

I wouldn't go any bigger than 180mm for a home cook. I already think this might be a tad too big for smaller fish, but then I can always use a petty for that purpose. Knowing that smaller fish typically have softer bones.

This thing is so sharp it actually cuts through the leather of my Piotr rack! I have to turn the knife on the rack in order to protect the leather. I have never experienced this sharpness before.

This is my second Masamoto KS, the first being a 250mm sujihiki. For the suji I upgraded the handle to an octagonal, at the cost of 62 euro extra. For the deba I took the standard d-shaped handle. Imho the upgrade is worth it: Masamoto's upgraded handles are top notch. No issues because I still love the deba, but perhaps useful for any prospective buyers out there.

 

[KenHash]

I often use a Masamoto 165 KA. I have used it to break down fish up to 80cm in length without feeling I needed more blade length. So I think you are probably right. Personally I find it easier to break down a large fish with a smaller deba, than to break down a small fish with a bigger deba. But that's just me.