zyuke
New Member
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Deba
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
at home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
breaking down fish, cutting through fish bones for mid/small sized fish
What knife, if any, are you replacing?
none, first deba knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
push/pull, sometimes rock cut
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
not easily chipped when cutting through fish bone
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood and synthetic
Do you sharpen your own knives? (Yes or no.)
Yes
Hi folks,
this is my first post here and I am looking to get a deba knife. Right now I am looking at these ones:
Sakai Takayuki Kasumitogi (White steel) Japanese Chef's Deba Knife 165mm
Yukifuji Chu-kasumi Gyokuhaku-ko (White Steel) Japanese Chef's Deba Knife 165mm
Sakai Kikumori (White No.2 steel) Japanese Chef's Deba Knife 165mm
are they any good? Sorry if is not the right channel to post.
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Deba
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
at home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
breaking down fish, cutting through fish bones for mid/small sized fish
What knife, if any, are you replacing?
none, first deba knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
push/pull, sometimes rock cut
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
not easily chipped when cutting through fish bone
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood and synthetic
Do you sharpen your own knives? (Yes or no.)
Yes
Hi folks,
this is my first post here and I am looking to get a deba knife. Right now I am looking at these ones:
Sakai Takayuki Kasumitogi (White steel) Japanese Chef's Deba Knife 165mm
Yukifuji Chu-kasumi Gyokuhaku-ko (White Steel) Japanese Chef's Deba Knife 165mm
Sakai Kikumori (White No.2 steel) Japanese Chef's Deba Knife 165mm
are they any good? Sorry if is not the right channel to post.
