Deba WIP

karlo ban

karlo ban

Joined
Jun 26, 2009
Messages
127
Hi guys.... from hot and sunny Croatia!

This is my biggest ni mai project ever so I thought I made a WIP about it. It was a custom order from a guy in my country, jung chef from a restaurant on some island on Adriatic sea.

Recently, demand for my yanagiba and deba knives increased a lot. My guess is due to tons of small family owned sushi restaurant opened in past couple of years. Probably tourists love it and it is easier to just serve raw fish than actually take an efort and cook it properly - just joking. Some bigger cities on the coast are bringing famous sushi chefs from Japan for sushi festivals. And the tuna is good, actually so good that we are exporting it to Japan. And I guess one thing leads to another, more demand for sushi - more demand for my knives and I’m not complaining.

Enough of this bad commercial for my country’s tourism, here are the pictures:

Starting with silver steel and iron and forging them to shape









Since I have a small power hammer I couldn’t do the tang traditionally, knife and hot cutter together don’t fit in it so I had to cut it with angle grinder. I never thought i’d make these type of knives when I was building it.





Forging ura side concave saved me couple of minutes of grinding



...and the grinding on big whetstone (20 inch) after HT has begun.





This is it for now. Thank you for watching.

If I posted this in wrong forum, please place it where it needs to be.
 
Very nice job.....that will make an exceptional slicer. :)


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karlo ban said:
Enough of this bad commercial for my country’s tourism
Click to expand...
Thanks for the information. I didn't really know where Croatia was and when you mentioned tuna I had to check. Looks like some beautiful coastline.

Nice WIP. Thanks for sharing.
 
Thank you for the comments!

@Dawking I hope so, maybe I’ll receive some photos of the chef using it. I’ll post them here.

@Braillediver thank you! 30 years I didn’t eat fish because of their little bones that were annoying. Then, some three years ago I was at vacation at sea bored to death and accidentally started fishing. Since then I ate raw tuna for all those 30 years and then some more.

Pictures of the finished 8 inch deba taken after lunch, beer and a nap.

At heel primary bevel is 22 degrees and at the tip it is around 19 degrees. Secondary bevel at heel is 10 degres and it almost disappears at the tip.



















Hope you guys like it.
 
Fantastic grinding and overall fit n finish, well done. I feel a silver spacer would fit the piece better, but I still like the red
 
Great job finishing that up.....beautiful polish and sharpening. :cool:
 
Talented artists make a challenging task appear easy. Well done Sir. Dozier


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Very nice work Karlo! It would be interesting to see the wheel you cut that urasuki with. Also, I hoped to see your yanagiba work on Instagram. :)
 
Thank you.

This is the stone (first from three that I already worn out):





It is from Slovenia and it’s 80 grit. It removes material like butter. It does wear out very fast but it is also cheap, less than 300 USD.

Yanagibas soon :D thank you for following me.
 
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