Deba Knife Shape?

[SpyderEdgeForever]

What do you think of the traditional Japanese Deba blade shape, most often used on cooking and fish processing knives, sal and all?

Some folders use them.

[Scandi Grind]

The shape is great for a variety of things, but the fact that a true Deba is single beveled kind of makes them specialized.

[Red Leader]

I like how the tall blade creates a block that keeps the fingers from sliding down the edge, but also when you have the central axis of the handle that far away from the fulcrum of the edge, it can lead to instability and knife rolling i.e. retention issues, especially with rounder handles when pushing down while cutting.

[ChrisinHove]

I’ve had a Global Deba in my kitchen knife block for coming up 30 years, but I have to admit buying it by mistake in the first instance, not realising it’s geometry.

Being single edged (although heavily sharpened over the years and now with a microbevel) it is a phenomenal slicer and a very useful kitchen knife.

I’ve learned the hard way not to use it on bone-in meat cuts, though.