or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Carbon steel Deba with western handle 150-170mm
New Posts  All Forums:Forum Nav:

Carbon steel Deba with western handle 150-170mm

post #1 of 5
Thread Starter 

Hello! Long time lurker, first time poster. 

 

I'm looking to extend my knife collection and want a Deba. But I can't seem to find one with my preferences; 150-170 mm, western handle and carbon steel. This knife needs to be as cheap as possible, not more than 150 of your american dollars. I've seen Fujiwara and Tojiro make cheap Debas with western handle, but these are stainless. 

I'll also happily accept other recommendations on a Deba with Wa handle if there are none with Yo handles.

post #2 of 5
The Misono Swedish Yo-Deba 165mm costs $214. I saw a Suisin Carbon 210mm for $150 with Korin. I guess you're aware the Yo-Debas have a double, Western edge. What is the use you've in mind?
post #3 of 5
Thread Starter 
Quote:
Originally Posted by Benuser View Post

The Misono Swedish Yo-Deba 165mm costs $214. I saw a Suisin Carbon 210mm for $150 with Korin. I guess you're aware the Yo-Debas have a double, Western edge. What is the use you've in mind?

I thought that 'Yo' only was the shape of the handle. I've seen at least one Deba with a western handle with a single bevel, take a look at the Fujiwara FKM series.

Anyway, I was thinking of using it to break down chicken and smaller fish. But also to practice sharpen Carbon and single beveled knifes (I don't own any carbon or single beveled knifes yet). Why I want a western handle is because I think they are a bit more practical (more hygienic), but I just might buy a Deba with a Wa handle. 

post #4 of 5
Even when the Fujiwara FKM might have a very small left bevel, it isn't properly speaking a single bevel. The left face is flat and not concave.
post #5 of 5

Its Wa handled Ho wood, but here is a Tanaka 180 carbon Deba with a Kurouchi finish, probably not the greatest fit/finish, but blue steel nonetheless... should take a great edge. $120 shipped US

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

 

Or $80 for the 165mm Deba, both with plastic ferrules. Screaming deal for Blue steel. http://www.chefknivestogo.com/takude16.html I

 

FYI, I bought a Yamashin 165mm Funayuki White #1 and I love the edge and simple look. Had a rough kurouchi finish and spine edges which I sanded down, and I also stained my ho wood handle with a dark red oak stain. I really like my knife for $65 - its very rustic and takes an amazing edge!

I've found the oval Wa handles are very comfortable.


Edited by Betowess - 3/10/13 at 7:03am
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Carbon steel Deba with western handle 150-170mm