Need some dimension help on a deba

[Nick-D]

I am going to leave this two links as the size of the fish might be appropriate, check the size of the knife, the difference in technique and the cleanliness of the cut.

I finished a ko deba just recently for smaller sashimi fish (we have a fish called a koheru here looks similar to a mackerel but is tastier sashimi) , awesome for the task and pretty quick & easy to make

I used 3mm stock with almost no taper and pretty much a high scandi grind. Rides the bones well.

 

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Hey. Don't let anyone kill your dreams! If you want a bunka that's the same size as the fish, and half as thick, I say why not?

 

[Sando]

I finished a ko deba just recently for smaller sashimi fish (we have a fish called a koheru here looks similar to a mackerel but is tastier sashimi) , awesome for the task and pretty quick & easy to make

I used 3mm stock with almost no taper and pretty much a high scandi grind. Rides the bones well.

Dang! That is a great looking knife. Love the handle contours, colors on the blade, ... the whole thing.

 

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Its always so wierd seeing a grind on a Japanese style blade, referred to as a scandi grind, to me.

I mean, it's not technically incorrect or anything. I guess it's just someone coming from the pocket knife/survival knife side, going into the kitchen knife side of things. Where I'm coming from the opposite direction, I was interested in kitchen knives well before any other type of blade.

 

[Nick-D]

Its always so wierd seeing a grind on a Japanese style blade, referred to as a scandi grind, to me.

I mean, it's not technically incorrect or anything. I guess it's just someone coming from the pocket knife/survival knife side, going into the kitchen knife side of things. Where I'm coming from the opposite direction, I was interested in kitchen knives well before any other type of blade.

Yeah I used it in this sense to describe the hira being parrallel ie flat/non tapered, rather than the typical compound v grind that typically has some taper towards the ago in the hira before the kireha grind