Using a deba on lobsters
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Using a deba on lobsters
I recently bought a deba. I more or less know how to use it on fish. Big question I have is on shellfish. I was instructed with fish bones for thicker parts using the hell of the knife against the spine, and the tip against pin bones, the full length of the knife for separating the fillet. Question I have now is I've also seen it using on lobsters on some sushi chef videos to do things like cut through the head to the main body cavity. This seems to use the more delicate tip leading in. Is this good to do? If it is is there an upper size limit of lobsters we are talking? Not really planning to go beyond 3-4 lbs size max, normally under that. I also have kept a old german henckel international around for these jobs, but lent it to a friend and am fine if I can use the Deba just letting that indefinite borrow with the storage/ kitchen clutter issues I'm starting to run into.
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Re: Using a deba on lobsters
Personally, I wouldn’t feel comfortable using a single bevel on a lobster of any size. German knives and shears are what I would feel safer with.
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Re: Using a deba on lobsters
I wouldn't use the traditional deba, maybe if it was a softer steel, taking out chips is a PITA with single bevels.
Re: Using a deba on lobsters
I have an older Tojiro DP 240mm Western Deba that is great for lobsters.
At 15.8 oz it easily parts heavy shells.
Regards,
Fkrow
At 15.8 oz it easily parts heavy shells.
Regards,
Fkrow
Re: Using a deba on lobsters
I honestly would have assumed that shellfish is too hard for a knife like that, have never had any personal experience with it.
It may do the job but you'll probably have to put in some serious elbow grease to fix the knife up every time it chips.
It may do the job but you'll probably have to put in some serious elbow grease to fix the knife up every time it chips.
- lsboogy
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Re: Using a deba on lobsters
I've never had problems with shellfish and a knife. I use gyutos with aplomb on lobsters as well.
- ken123
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Re: Using a deba on lobsters
Western deba - no problem. Traditional deba - I wouldn't. These are two different designs. Debas are much more delicate. A true deba should be sharper and more delicate. Repairs are very labor intensive.
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Ken
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Ken
- mauichef
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Re: Using a deba on lobsters
Japanese style debas are not designed for cutting through large shell fish.
While they are heavy and thick at the spine the edges are as fragile as any single bevel. i.e.....very!
Of course there are always variances as regards size of lobster and where you are cutting. But I would never use one of my precious single bevels for such tasks.
Unless you would like to try your hand at fixing a chipped edge!
Western debas are a completely different matter however.
While they are heavy and thick at the spine the edges are as fragile as any single bevel. i.e.....very!
Of course there are always variances as regards size of lobster and where you are cutting. But I would never use one of my precious single bevels for such tasks.
Unless you would like to try your hand at fixing a chipped edge!
Western debas are a completely different matter however.
Re: Using a deba on lobsters
deba seems like overkill, honestly i use a pair of tojiro scissors for lobsters.
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Re: Using a deba on lobsters
This. I recently had to fix a friend's traditional deba in exactly this sort of situation.
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Re: Using a deba on lobsters
I own Artifex and Anryu honesukis....
As a rule I use shears on lobster.... but....
Occasionally I'll use the Artifex (stouter) on ** Summer Only ** lobster with softer shells.
No ill effects to report.
As a rule I use shears on lobster.... but....
Occasionally I'll use the Artifex (stouter) on ** Summer Only ** lobster with softer shells.
No ill effects to report.
Re: Using a deba on lobsters
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Try messaging RickR.
See Gordon's technique: big knife and scissors...
https://youtu.be/h8os1dQco0o
Re: Using a deba on lobsters
Here's a specific breakdown of raw Japanese Ise Lobsters from The Japanese Culinary Academy's Mukoita Cutting Techniques Vol. 2:
Nothing on splitting lobsters in half or anything of the like, but elsewhere in the book the photos show use of deba to break through crab but only with the heel of a deba. Curious to know if you've tried the deba (hopefully microbeveled) on lobster and your results.
Nothing on splitting lobsters in half or anything of the like, but elsewhere in the book the photos show use of deba to break through crab but only with the heel of a deba. Curious to know if you've tried the deba (hopefully microbeveled) on lobster and your results.