Using a deba on lobsters

[RamenMonster69]

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.

[jmcnelly85]

Is this a thick western deba or a traditional single bevel deba?

[RamenMonster69]

Traditional 180 mm, about 1/3 of an inch thick at the spine.

[jmcnelly85]

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.

[slickmamba]

I wouldn't use the traditional deba, maybe if it was a softer steel, taking out chips is a PITA with single bevels.

[Fkrow]

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

[lsboogy]

I have a few debas (including a tojiro DP) and they are ideal for cutting up lobsters. Big heavy ones just cruise through the things

[joanjet]

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.

[lsboogy]

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.

I've never had problems with shellfish and a knife. I use gyutos with aplomb on lobsters as well.

[ken123]

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

[mauichef]

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.

[timc247]

deba seems like overkill, honestly i use a pair of tojiro scissors for lobsters.

[CharlieHustle]

could you use a honesuki on a lobster?

[d_rap]

Like cutting into the shell, splitting the tail type of stuff? No way.

[cliff]

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

This. I recently had to fix a friend's traditional deba in exactly this sort of situation.

[Robstreperous]

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.

[d_rap]

Interesting. I was being too absolute above. Some lobsters, some honesukis...

Mine's a single bevel Ishikawa so not so much.

[Wjhunt]

I seem to remember RickR putting up a video showing how to do lobsters. Anyone know how to find it? I believe that he made it look simple with a 210 western deba.

[gladius]

I seem to remember RickR putting up a video showing how to do lobsters. Anyone know how to find it? I believe that he made it look simple with a 210 western deba.

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Try messaging RickR.

See Gordon's technique: big knife and scissors...

https://youtu.be/h8os1dQco0o

[thejt]

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.