Just got a Shun Pro Deba as a gift... what to do?

S

Sobriquet

Joined
Jul 27, 2008
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I just got a Shun Pro 8.25 inch Deba made from VG-10 as a gift. I haven't had a chance to use it yet, but it's a work of art. It's my first Asian style knife and also my first knife with an Asian single edged grind.

How do I maintain this? How do I steel it, and how do I sharpen it? I don't have any Japanese whetstones, but I'm thinking about picking up the Shun combo 300/1000 grit whetstone. Is that a good idea?

I noticed they sharpen them from the factory at 16 degrees. I'm thinking that if I used a single side of my Spyderco Sharpmaker set at the 30 degree slot, that'd be almost perfect (will 15 degrees vs. 16 matter?). I'm contemplating using the white ceramic stones on that setting to maintain the edge. Is that stupid?
 
After reading around, I'm thinking about getting a Norton 1000/4000 combo waterstone. Does that sound like an appropriate grit? I'm still new to this.
 
This is a great knife. I prefer larger benchstones, easier to work.

The sharpmaker should work, look into picking up the ultrafine white stones.
Spyderco also offers large 8x2 fine & ultrafine alumina ceramic benchstones.

The Norton 4000/8000 would be a good waterstone for this knife.
Norton has a "starter kit" for about $120.
Includes: Instructional DVD
1 8x3 200/1000 grit combination waterstone
1 8x3 4000/8000 grit combination waterstone
1 coarse grit silicon carbide flattening stone

41U4KMGr9gL.jpg


cimg2417ue4.jpg
 
Thanks very much for taking the time to respond, 400hard. That is indeed the knife. Remarkable, isn't it? It's almost too pretty to use. lol

I already own a DMT DuoSharp Fine/Extra Fine diamond benchstone:

http://www.amazon.com/gp/product/B00004WFUI

Could I use that to flatten a Japanese waterstone instead of buying a whole kit? I haven't used a waterstone before. Could I get away with just buying a Norton 4000/8000 stone? I don't think that starter kit is offered any longer - at least not at $120. The 4000/8000 stone alone is $80.

Would I be any happier by getting a Shapton ceramic stone(s?) That's more expensive because I'd need 2 stones at $56 and $80 respectively ($136 vs the $80 for the Norton). Unfortunately I don't see a combo stone from them - I'd love a 4000/8000 ceramic product if those clean up easily.

How long will that $80 4000/8000 Norton stone last? I've read that you consume the waterstones pretty quickly with use. I'm not a professional chef (obviously), so they'd only see light duty from a passionate home cook and knife nut.
 
The fine/xf diamond works great lapping the 4000/8000 Norton,
that's what I use. The 4000/8000 is my favorite finishing stone.
I use it for large and small knives. I keep my knives sharp so it
doesn't take long. Wear? Using it 3-4 times a week it still is in top
shape after a couple years. Just remember to lap it flat in the sink
periodically. After profiling the newer steels with diamond stones,
the 4000/8000 and black/translucent Ark. stones are all I use now..
 
:cool:

Greetings to all of the high group intelligence here. I use a leatherman surge and it usually serves me well. Due to the onset of winter up here in alaska, it comes early, my multi-tool has a problem with the implements unfolding for use near and below the freezing point. I believe this is due to contraction. Any positive comments are welcome.
 
Greetings urbansurvivorman. You may find answers quicker if you start your own thread using a title like "Need help with a Leatherman in Freezing Temps".

Good Luck!
 
The more important issue is what do you expect to do with it? The deba is the Japanese fish cleaning knife. It is quite specialized. It is used to prepare whole fish for cooking. If you don't do much of that, then this knife won't be very useful. It doesn't make a good chef knife because it is single bevel and too thick and heavy. It doesn't make a good cleaver because it is too sharp and single bevel. Give some thought to trading it or selling to replace it with an usuba or yanagi or something more useful in a Western kitchen. Of course, if you spend a lot of time cleaning whole fish, then enjoy it.
 
This is indeed going to be used in the role of a western 8" chef's knife. I certainly won't be using it on bones as a cleaver.

Can you clarify why the single beveled edge won't work for vegetable prep?
 
The problem with Deba is that it is most likely too thick, not that has a single bevel. There are other single bevel traditional Japanese knives designed specifically for vegetables and they are just fine at that purpose. But then again the Deba may work just fine for you; you won't know until you use it.
 
Knife Outlet said:
The more important issue is what do you expect to do with it? The deba is the Japanese fish cleaning knife. It is quite specialized. It is used to prepare whole fish for cooking. If you don't do much of that, then this knife won't be very useful. It doesn't make a good chef knife because it is single bevel and too thick and heavy. It doesn't make a good cleaver because it is too sharp and single bevel. Give some thought to trading it or selling to replace it with an usuba or yanagi or something more useful in a Western kitchen. Of course, if you spend a lot of time cleaning whole fish, then enjoy it.
Click to expand...


Not only that, but the edge can be very "delicate"... They do not like banging against cutting boards. You can do it, a few times , but get a large chip in the edge nd it's going to take a while on stones to get it out.
I wouldn't suggest a yanagi either simply for that reason, most of them will never have their edge touch a cutting board they are made for strictly cutting flesh .
I would suggest looking at a Santoku, or a Gyuto. Both are pretty good, all arounf japanese style kitchen knives
 
guyfalks said:
The problem with Deba is that it is most likely too thick, not that has a single bevel. There are other single bevel traditional Japanese knives designed specifically for vegetables and they are just fine at that purpose. But then again the Deba may work just fine for you; you won't know until you use it.
Click to expand...

Those would be used for slicing vegetables and not for chopping them. The deba is truly terrible for either application. The single bevel is a problem with chopping because the edge is too delicate. Don't use it. Sell it before it is used. It is worth more that way. What you want is a gyuto, the Japanese equivalent of the chef knife.
 
I'm confused now. The gift JUST came from Williams Sonoma in Manhattan, yet they don't list Shun Pro on their website. They don't have Shun Pro II or Shun Elite, either.

I think the knife is about $200 MSRP. Can you get a Shun Pro II or Shun Elite 8" or 10" Chef's knife for that money? Would those knives be a more appropriate? Any better than the others?

How is the Wusthof Ikon Blackwood? I'm considering the 8" hollow ground chef's knife, but I'm concerned the steel isn't as good as the Shun.

http://www.williams-sonoma.com/products/sku6987747/index.cfm?pkey=ccutwusikn&ckey=cutwusikn

What about just the regular Shun Classic in a 10" Chef's?

[Edit:] Perhaps I should just ask the question this way: For about the same money as the deba I received as a gift, what would you get with the store credit from Williams Sonoma? I've got an excellent set of German knives that are high carbon stainless (don't know what steel), so I've already got a good regular 8" chef's that I use. I'd like to get either a 10", something with hollow grinds, or a superior Japanese knife.
 
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I've found I mainly use 2 knives in the kitchen: a santoku, and a paring knife. The santoku will do just about anything, from slicing to chopping.

Williams Sonoma carries the Shun, Shun Ken Onion, Shun Kaji, and Shun Classic Santokus. It's worth a look.
 
Sobriquet said:
I'm confused now. The gift JUST came from Williams Sonoma in Manhattan, yet they don't list Shun Pro on their website. They don't have Shun Pro II or Shun Elite, either.

I think the knife is about $200 MSRP. Can you get a Shun Pro II or Shun Elite 8" or 10" Chef's knife for that money? Would those knives be a more appropriate? Any better than the others?

How is the Wusthof Ikon Blackwood? I'm considering the 8" hollow ground chef's knife, but I'm concerned the steel isn't as good as the Shun.

http://www.williams-sonoma.com/products/sku6987747/index.cfm?pkey=ccutwusikn&ckey=cutwusikn

What about just the regular Shun Classic in a 10" Chef's?

[Edit:] Perhaps I should just ask the question this way: For about the same money as the deba I received as a gift, what would you get with the store credit from Williams Sonoma? I've got an excellent set of German knives that are high carbon stainless (don't know what steel), so I've already got a good regular 8" chef's that I use. I'd like to get either a 10", something with hollow grinds, or a superior Japanese knife.
Click to expand...


I would swap it for another knife.
The "hollow grind" you're talking about is what first came out as a "granton edge". They were made so that foods won't stck to the blade after the cut, only a few work like they should, and none work well on soft cheese(thats what a wire is for:) )
http://www.surlatable.com/category/...thod=view&shopby=&filterby=&asc=true&page=all

there's a whole list of chefs knives..I'd say go to a william sonoma and see what handle fits you best.
 
OK, I swapped out the knife for a Shun Kaji Fusion 8" Chef's knife that was designed by Ken Onion. It's the SG-2 powdered steel rather than the VG-10 I think.

I'm not going to try sharpening this thing myself - ever. They have a lifetime service to send it in, and I'll take advantage of that. It's the sharpest knife I've ever seen in my entire life.

My question is this: Do I hone the knife on a honing steel? I only have a grooved steel that came with my German knives. Can I use that (LIGHTLY) or do I need to get a smooth one? I don't want to ruin this heirloom quality knife.
 
440hard said:
This is a great knife. I prefer larger benchstones, easier to work.

The sharpmaker should work, look into picking up the ultrafine white stones.
Spyderco also offers large 8x2 fine & ultrafine alumina ceramic benchstones.

The Norton 4000/8000 would be a good waterstone for this knife.
Norton has a "starter kit" for about $120.
Includes: Instructional DVD
1 8x3 200/1000 grit combination waterstone
1 8x3 4000/8000 grit combination waterstone
1 coarse grit silicon carbide flattening stone

41U4KMGr9gL.jpg


cimg2417ue4.jpg
Click to expand...


+1 norton makes awsome stones my 1000/8000 works great and here is proof of how good they do work
http://www.youtube.com/watch?v=zPX1Tl8Q6ZY

http://www.youtube.com/watch?v=QOQ6G9JtBvE

http://www.youtube.com/watch?v=lCRFmxiDtdA

http://www.youtube.com/watch?v=fI_UetMAPic

http://www.youtube.com/watch?v=y1PdYnDNMs0
 
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