Deba is a traditional Japanese kitchen knife, usually 150-330 mm long. It can be made with a single-sided or double-sided blade. We recommend 180 mm as the most suitable size for most jobs.
Deba is a sturdy and wide kitchen knife with a thick spine and a sharp edge of blade that is pointed at the tip. It is traditionally used for cleaning, filleting and cutting off fish heads, although it can also be used to process boneless meat.
It is not suitable for cutting large or thick bones, and applying pressure perpendicular to the blade is not recommended as it may chip it or cause a crack.
The significant weight of this knife, as well as the width of the blade, allow you to effortlessly glide through the soft flesh of the fish and make deep, clean cuts.