Adding a deba to the bag

Discussion in 'Cooking Knife Reviews' started by allen lum, Feb 22, 2014.

  1. allen lum

    allen lum

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    Hello everyone

    Hi I am looking for a deba to add to my knife kit, currently I have a Masamoto KS 240mm, Tadasuna 270mm Inox, and a Konosuke 150mm petty. I am starting to have to break down fish, chicken and etc at work, that require a heavy duty knife. What would you guys and gals, suggest. I know how to sharpen fairly well, not too well on single beveled knives but i can learn. Would like to stick to $300 and under, but if you have any that is a bit over, feel free to mention it. I would perfer something between 160mm to about 180mm. Carbon or stainless is both ok. I was looking at the

    Morikata 180mm deba  

    http://www.chefknivestogo.com/moritakadeba1.html

    Mizuno 165mm or 180mm deba 

    http://japanesechefsknife.com/HontanrenSeries.html#Hontanren

    Masamoto KS Deba 

    http://japanesechefsknife.com/KSSeriesHonKasumiGyokuhakukou.html#KSSeries

    or 

    Masamoto KK Deba

    http://japanesechefsknife.com/KKSeries.html#KKSeries

    I would really like your input, or if you have any other suggestions on other brands, or something that would do the same job. 

    Thank you in advance. 

    Allen 
     
  2. allen lum

    allen lum

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    Well I was going to use it to break down chicken bones for stock, fish bones, and use it to filet fishes and etc. 

    Thanks for replying 

    Allen 
     
  3. mike9

    mike9

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    If you are in Honolulu You could order from Rakuten Japan.  I'd look for a Garesuki for chicken and a Deba for fish.  I confess to using my Deba for chicken, but I only use it to cut through articulations.  I don't use it in place of a cleaver - if you're going to chop bone get a cleaver.
     
  4. allen lum

    allen lum

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    Thank you everyone for replying to this post, I am just going to buy a bone cleaver for breaking down chicken bones and later purchase a deba for fish. 

    Thanks allen