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Just read that a lot of chefs in Japan keep their fish knives at a 15 degree angle, not 20.
I always sharpened my deba to a 20 degree bevel, thinking it was the standard. Then I saw a video from a guy in Osaka who measured his with a gauge, and it was a clear 15. He said it helps with cleaner cuts through bone on bigger fish. I tried it on a yellowtail yesterday and the difference was real. Has anyone else switched to a lower angle for their fish work?
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dylanwilliams6mo ago
Huh, that's interesting. I've always heard it depends on the steel. A lot of the harder, more brittle Japanese steels really do need that 15-degree edge to hold up, but for a softer stainless deba, 20 degrees might actually last longer before rolling. It's not just about the fish, it's about the metal.
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clairepark6mo ago
Totally, my old carbon steel knife chips if you look at it wrong.
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