Deba Knife
What is a good knife to fillet a wild salmon? I.e. cutting the head as well?
I used something like a Masamoto Deba knife to fillet a wild salmon but was wondering if there was something better. Should I be using a flexible boning knive? Thanks
Thanks bells..
SunKissed: Yes it is fresh...I know somebody that gets fresh whole salmon every 2 or 3 days.
Not really. Especially if you want to use the same knife to cut the head.
Debas are more versatile than flexible fillet knives, which in turn work better than flexible boning knives, because filleting is still different from boning.
I do own custom filleting knife from Phil Wilson - http://zknives.com/knives/custom/pwpc240.shtml
And that's as close to a perfect filleting knife as it can get. Not really suitable for cutting heads off, due to its flexibility and thin edge.
Single bevel debas also work better/faster for skinning the fish.
The only thing that can be better, at least that I am familiar with, would be specialized Salmon deba a.k.a. Sakekiri, which means Salmon knife in Japanese. This one is from Watanabe custom shop - http://zknives.com/knives/kitchen/ktknv/watanabe/watanabeskkr150.shtml
It's thinner than the hon-deba or true deba, smaller too, so works better for Salmon size fish.
Japanese do have very wide variety of fish knives, pretty much for every size and type.. There's Deba, Ai deba, Hon deba, Funayuki, Sakekiri, Ajikiri and many more...
Here's a short list of Japanese knife types and designations, still over 40 types in it - http://zknives.com/knives/kitchen/misc/jpnktknvtypes.shtml
P.S. As far as knife performance and quality goes Masamotos are level above the Shuns. In fact, Masamoto is one of the most prestigious and valued or prized Kitchen Knife brand in Japan. Shuns are marketed in western world much wider, and they're more westernized versions of Japanese knives, but not really there in terms of performance/price.
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