JKerr
Senior Member
- Joined
- Nov 27, 2011
- Messages
- 414
- Reaction score
- 8
Hi folks,
Looking to add a new deba to my kit and possibly a small yanagiba depending which route I go down.
I'm leaning towards a 21cm regular (hon? or is it ai?) deba though considering a longer mioroshi as well. Starting in a new restaurant soon with a very high emphasis on seafood, nothing particularly large though; flathead, john dory, crab, king fish, snapper, whiting, etc.. I'm use to heavier knives so I reckon with a little practice I could finesse a deba which I believe would possibly serve me better in the long run. But like I said, I'm willing to be swayed.
Willing to spend a bit (lets say about $400, possibly a touch more if I go for a Mioroshi as I figure it could fill the role of a small yangiba to some extent), pretty much just looking for a straight out work knife, so I don't care about damascus or custom handles, just so long as the F+F is good.
Any feedback is grately appreciated.
Cheers,
Josh
Looking to add a new deba to my kit and possibly a small yanagiba depending which route I go down.
I'm leaning towards a 21cm regular (hon? or is it ai?) deba though considering a longer mioroshi as well. Starting in a new restaurant soon with a very high emphasis on seafood, nothing particularly large though; flathead, john dory, crab, king fish, snapper, whiting, etc.. I'm use to heavier knives so I reckon with a little practice I could finesse a deba which I believe would possibly serve me better in the long run. But like I said, I'm willing to be swayed.
Willing to spend a bit (lets say about $400, possibly a touch more if I go for a Mioroshi as I figure it could fill the role of a small yangiba to some extent), pretty much just looking for a straight out work knife, so I don't care about damascus or custom handles, just so long as the F+F is good.
Any feedback is grately appreciated.
Cheers,
Josh