Salmon knife ridge....why?

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Barry's Knives

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I saw this deba described as a salmon knife on the tsubaya website. It has a sort of.metal ridge at the top. Does anyone know what the purpose of this is? I can only guess it's for weight at the heel but am open to suggestions....
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KenHash

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I've never seen one like that. I wonder if it's just a personal preference of the Sakai smith, or there is some science
behind it.
 

Carl Kotte

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Depending on how deep the ridge is one might think that this deba is lighter and thinner than many others. But as said: it depends
 

daveb

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On Watanabe's site he describes his sakekiri (salmon knife) as a "boat knife" - used by fishermen as a work knife. Perhaps it's just part of the aesthetics?

Or from the pic it looks like it could facilitate a pinch grip.
 

Barry's Knives

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Does anyone know why salmon knives are wider and thinner than normal debas anyway?
 

Dendrobatez

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So a hammer doesn't damage the spine? Every old deba I've bought from Japan looks like the spine was used as the hammer...
 

SilverSwarfer

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I use finesse. Salmon bones a rather easy to zip through.
I always have the tail on my left, don’t flip the fish while I’m removing the spine: heel to tip for the top filet and tip to heel for the bottom. During the 2nd cut (tip to heel, the knife is at such an angle ~40deg that a “ramp” near the spine would be helpful when approaching the anal fin area. There’s a bit of cartilage and bone there that can snag your edge and stop a smooth cut.

maybe it’s a shape feature near the spine to help spread the flesh from bone? I’ve never seen such a knife.
 

M1k3

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The description of it being a boat knife, makes me think the fishing boats have slots for knives and the bump would help protect the handle? ¯\_(ツ)_/¯
 

stringer

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So people literally use a hammer on the spine to get through tough bone?
This is extremely common with cleavers, both Chinese and Western. I have purchased many vintage ones over the years with significant mallet/hammer damage on the spine. I've also watched the guys behind the fish counters at Asian groceries do it to remove fish heads. I've never seen a deba like that but it wouldn't surprise me.
 

Barry's Knives

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This is extremely common with cleavers, both Chinese and Western. I have purchased many vintage ones over the years with significant mallet/hammer damage on the spine. I've also watched the guys behind the fish counters at Asian groceries do it to remove fish heads. I've never seen a deba like that but it wouldn't surprise me.
Cool, thanks for the info!
 
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