Best deba knives according to redditors

> Or, to arrange the words in a way that makes a little more sense in English: "Brilliant True Japanese Steel Carving Knife."

You can't just randomly rearrange the words in Japanese to whatever part of speech you want to make them until you get something that resembles sensible English and call it a translation. You can't just have the model name modify the steel type, or mix up the model type and steel type. Neither English nor Japanese works like that.

日本包丁 -- "Japan Knife" -- This refers to the style or category of blade. It is probably a reference to the fact that it's a Santoku. Normally, 日本包丁 is not used as a description of knife model in Japan as there's hundreds of "Japanese knives" in Japan.

輝 -- "Radiance" "Brilliance" -- This refers to the model or name of the knife. "Kagayaki" if you care to pronounce it.

本鋼 -- At first appearance appears to say "True steel", a reference to the type of steel used for the knife (e.g. carbon content, etc.), but I've never heard of such a quality, and the only things relating to the name that I can find in Japanese are an abbreviation for this Chinese steel company, and for this 関孫六 line of knife products.

A more accurate translation would be something along the lines of

"Japanese Knife: Radiance. True Steel."

I couldn't find any mention of the product in Japanese sources, but I did find this English webpage. That website says that they import knives direct from Japan, yet I can find no mention of this 日本包丁 輝 本鋼 in Japan.

Interestingly enough, the Japanese use a Deba shaped somewhat like a razor thin chef's knife to fillet and make sushi. Some, are shockingly expensive. I've got like a $20 high carbon steel one with an amazingly thin bevel that out performs my traditional filleting and boning knives on larger fish if blade flex is not an issue. I'm still reaching for the filet and boning knives 9 times out of 10, but you might be surprised what you can do with some larger knives. When I worked in a commercial oceanfront fish house, we used very large Cimeters to break down huge fish. They look like a cross between an Arabian sword and a machete and are exceptionally dangerous in slippery conditions, but they'll make short work of an el dorado or grouper.

$7250

$1400

People with more money than sense.

It's a heavy cleaver. Many of the various cheap Korean forged knives are thin, but these wide-bladed ones are heavy cleavers.

For a similar knife to the Almazan in the vid:

http://almazanknives.com

These are not the same as the one in the video. The one in the video is thinner and has a reinforced spine, and these ones are thicker as far as I can tell from their photos.

I don't think there will be much difference in practice between using an Almazan and a Chinese kitchen knife (caidao). Most Chinese knives are either thin general-purpose kitchen knives or very thin slicers. Some are heavy cleavers, so just avoid those. "Sangdao" are thin slicers. The tip on the Almazan is only slightly more acute than the 90 degree square point on a Chinese knife, and the edge is straight enough so that it won't be any better for rocking than a Chinese knife. The rounded upper tip will reduce the weight compared to a Chinese knife of similar length, width, and thickness. So, if a wide thin slicer is what you want, Chinese knives give you the best range to choose from.

One example, with a good laminated blade: http://www.chefsmall.net/Shibazi-Carbon-Steel-Small-Slicer-S210-2-S (this weighs about 330g, 2.2mm thick spine; note that Shibazi has lines of knives with widely varying quality - this is one of the good ones).

There are some Chinese knives other than the usual caidao/sangdao that might be a reasonable compromise for you: thin, edge curved enough so that you can rock, and moderately wide blade. E.g., https://www.amazon.com/Chinese-Superior-Stainless-Ergonomic-Comfortable/dp/B06XRRGCVY/ (for more of this style, you can try searching Amazon for "vegetable cleaver").

For more on Chinese knives: https://www.reddit.com/r/chefknives/comments/75by8c/please_share_your_knowledge_on_chinese_chef/

This one? Shibazi's still a good value at <$30.

Thanks, would you have a recommendation in the price range or at least a steel-type so that I can pick? Spotted this one also Shun SWT0729 Kanso Honesuki Knife Japanese Cutlery, 5.5", Silver https://www.amazon.com/dp/B06XTG1B1Z/ref=cm_sw_r_cp_api_-2p8Bb36ZHQ9S