I'm just a normal home cook, and I want one knife to tackle breaking down chickens and fish.
So, for home use only, meaning 1 chicken at a time, and say a 800 grams whole fish. Nothing extraordinary. I've been browsing the threads here, but haven't really found an answer to this dilemma. If you had to choose between a honesuki and a deba, for the purposes mentioned, which one would you pick and why?
Currently I'm using either a Kiwi beater knife, or my F. Dick butcher's knife. But both aren't truly satisfactory. I've been eyeing the Mizuno Tanrenjo Hontanren for a deba, but I've also seen the JNS Toyama honesuki. And how would the JNS Munetoshi butcher knife come into this?
To make matters more complicated: I've seen several versions of a deba on Mizuno's site, e.g. an aideba or even mioroshi deba - both of which are pointier than a 'normal' deba. See MIZUNO TANRENJO
So, for home use only, meaning 1 chicken at a time, and say a 800 grams whole fish. Nothing extraordinary. I've been browsing the threads here, but haven't really found an answer to this dilemma. If you had to choose between a honesuki and a deba, for the purposes mentioned, which one would you pick and why?
Currently I'm using either a Kiwi beater knife, or my F. Dick butcher's knife. But both aren't truly satisfactory. I've been eyeing the Mizuno Tanrenjo Hontanren for a deba, but I've also seen the JNS Toyama honesuki. And how would the JNS Munetoshi butcher knife come into this?
To make matters more complicated: I've seen several versions of a deba on Mizuno's site, e.g. an aideba or even mioroshi deba - both of which are pointier than a 'normal' deba. See MIZUNO TANRENJO
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