Tell me about the ryodeba

H

Hesparus

Joined
Oct 31, 2004
Messages
1,442
Hi Everyone,

The title pretty much says it all. I'm curious about these knives and I want to know what they're used for and how they differ from single-grind debas (aside from being double-ground).
Thanks,

Chris
 
The deba is for breaking down fish mainly and a ryo-deba is simply a double ground version, nothing complicated. There are many variations of the deba and sometimes I think the makers just do it for fun. Deba's with a single grind are a pretty cool knife and the only ryo-deba I would consider would be a Takeda.
 
Thanks for the response. It was actually the Takeda ryodeba that got me thinking about them.

- Chris
 
A ryodeba can best be considered as a heavy chef's or gyuto. It can be used for cutting meat and fish with bones, splitting lobsters, chopping nuts and chocolate and cutting partially-frozen foods. Because of its geometry, it is not a substitute for a traditional deba, which is designed for breaking down whole fish into fillets.

Rick
 
ryodeba=western deba (you can find both in wa or western handle)... and the "yo" just means western

the "ryo" part of ryodeba is from ryoba bocho, meaning double bevel knife. Therefore, ryodeba is a double bevel deba. The single bevel deba is called kataba deba (which is sometimes pronounced kataha). Kataba means single bevel, but when it comes to kitchen knives, specifically refers to the type of knife with a hollow ground backside and a large bevel on the front.

As mentioned above, in use ryodeba (better known as ryoba deba or moroha deba) is not the same as kataba deba. However, in some rural areas, ryoba deba will still be used to fillet fish. In professional kitchens in japan, you will not see this. The way professional kitchens work to break down fish is also different from the way fish are broken down at fish markets.

Hope this helps.
 
Thanks, guys! I've heard a few fairly vague references to this use for the ryodeba, but it's been hard to verify it or get any more information. Could any of you guys give me some information about ryodeba geometry, or direct me to a source that can?
Thanks again,
Chris
 
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