What kind of knife is this and who is the maker?

[NotAddictedYet]

It's kinda crazy how the chef just go through crab shell like that. The knife does look sturdy, but is it made to withstand use like that?

I am guessing it's a Single Bevel knife. I tried to take the best screenshot I can get on the kanji on the knife.

 

[Corradobrit1]

Looks like a longish Deba.

As for maker. My best bet is that its one of these
https://japanesechefsknife.com/coll...steel-no-2-series-deba-120mm-to-210mm-4-sizes
Great use for a rolling pin or baseball bat

 

[ma_sha1]

Yeah, a Deba, way too beefy for normal tasks. May I say, Wedge monster?

How ever, that crab, that’s a lot of work for one crab

 

[Corradobrit1]

Yeah, a Deba, way too beefy for normal tasks. May I say, Wedge monster?

How ever, that crab, that’s a lot of work for one crab

Herd of crabs

 

[btbyrd]

I prefer a western deba for crabs. Super burly but less likely to chip than a single bevel. Here's my Kajiwara 165 alongside some king crab.

 

[ma_sha1]

Pretty presentation!

How do you cut open the like that without cutting the flash?

 

[lemeneid]

Pretty presentation!

How do you cut open the like that without cutting the flash?

Crab scissors. It’s a thing.

And for the claw, use a regular old hammer.

 

[btbyrd]

Pretty presentation!

How do you cut open the like that without cutting the flash?

Thanks! I did it like this, but the technique in this video is mad clumsy. If you angle the blade correctly, you can remove entire sections in a single slice. I don't know how my amateur knife skills are so much better than this pro, but he be strugglin'...



Anyway, I used to use scissors but switched to a deba after I saw the technique in the book "Japanese Kitchen Knives: Essential Techniques and Recipes."

 

[zizirex]

I think Deba will chip if you through a Mud Crab, good old cleaver would be better.
Damn, now I miss eating Chilli Crab.