Japanese Deba Knife 

Deba are traditional Japanese kitchen knives that are used for butchery such as cleaning and cutting fish and birds. The Japanese blade has an increased thickness and often a more dull angle behind of the heel allowing it to cut off the heads of fish or through bones without damage.

Deba Knives

Frequently Asked Questions

A Deba knife is a traditional Japanese butcher knife and is much thicker and heavier than most other Japanese kitchen knives. The Japanese Deba knife is a single bevel kitchen knife, much like a chisel with the knife sharpened on one side and flat on the other. In actuality, the flat side has a slight concave design created during the forging process on purpose. The “flat” side has this concave design so that when sharpening the knife, only the outside edge of the flat side has metal removed.

Similar to other traditional Japanese kitchen knives, the Deba handle is typically made out of magnolia wood and is generally an oval shape, sometimes with a ridge to help orient the knife. As with other single bevel knives, the Deba is designed as either right-handed or left-handed. Most knives are designed as right-handed so if you need a left-handed knife please reach out as this needs to be specified in the order.

The Deba knife is designed as a Japanese butcher knife, breaking down fish, poultry, or other meat. With its heavy weight and thick spine, it is designed to make cutting through tendons and small bones easier. Typically, the heel of the knife is used to cut through the tougher areas. The Japanese Deba fillet knife is perfect for preparing smaller portions from a whole fish and when used correctly can make prepping fillet’s a breeze.

The Deba typically comes in a range of sizes, starting at 135mm and going all the way up to a hefty 270mm.

When looking for a knife to break down and filleting smaller fish, check out the Ajikiri. The Ajikiri is a smaller Japanese butcher knife designed specifically for Mackerel or other small fish. The Ajikiri is generally around 120mm but has a similar single bevel design to the Deba.

There are also a couple other options for breaking down fish and poultry. Check out the Boning knife or the Gyuto Chef knife. While they don’t have the weight of the Deba they can be used on smaller items or if you will be cutting through softer materials.

There are a few different factors to consider when choosing which Deba is best for you:

Material - Do you prefer high carbon steel or an easier to maintain stainless steel?Not sure which steel type is right for you? Check out our blog going through the pro’s and con’s of each: Stainless Steel Knives vs High Carbon Steel Knives.

Size - What do you plan on using the Deba knife on? Don’t forget, these are heavier blades due to their thickness so we don’t recommend a larger knife just for the sake of having a larger knife.

Handle - Are you comfortable with an oval wooden handle or do you want something different? While there are less handle variations for Deba than some knife varieties there are still some options.

Looking for something that will last longer than natural wood? Check out the seamless stainless steel design with a stainless steel handle.

The Deba is designed to break apart whole fish or poultry while an Ajikiri is designed specifically for smaller fish. Aji means Horse Mackerel in Japanese, thus an Ajikiri is desiged to be smaller for breaking down a mackerel.

Looking for an opportunity to add a Japanese Deba knife to your collection? Hasu-Seizo offers a great selection of blades crafted by Japanese artisans. We also stock a variety of other butchery knives such as the Boning knives and multipurpose knives like the Santoku or Petty (for those smaller tasks).

If you are looking to buy an Deba knife online Hasu-Seizo is here to help! Please reach out via email or our Contact Us page with any questions.

Caring for a Deba Knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion. 

If the knife you are purchasing is high carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High carbon knives will have the tendency to form a patina, this is not bad and actually can help protect the blade from rust.

Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod.