Thanks Pops
On the Deba, I find I use it more than I expected. Certainly far more than the Nakkiri. I would rank it No3 after the petty. My main uses are for heavy cutting (pumpkin, corn cobs and the like). If you get one, go with a heavy blade and a thick spine. The thick spine helps with thumping with the heel of the other hand on the back of the knife to drive the knife through tough stuff... the nearest I get to a chopping action with any of my Japanese knives, but I still try to avoid the edge cutting right through and 'hitting' down on the board. The extra weight helps with this cutting action.