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Deba are single-bevel Japanese butcher knives. In Japanese, the word Deba means “pointed carving knife.” This type of Japanese knife is used for cleaning and cutting fish and poultry. The blade has an increased thickness, and often a more dull angle behind the heel allowing it to cut off the heads of fish or through bones without damage.
It is ideal for actions such as chopping, slicing, and disjointing. When used correctly, Deba knives are great for delicate prep work, such as removing and splitting crustacean legs or carving specific cuts of fish.
A Deba is not necessarily recommended for cutting through large bones as this might lead to chipping or cracking its single-bevel blade. In general, one should be careful to employ the correct chopping technique for a Deba chef knife or any quality kitchen knife to prevent breaks, chips, and other damage. While the single-bevel blade of a Deba allows for easier cutting, if used improperly it is also more prone to chipping as the angle of the blade is less than most double-bevel knives.
Deba are single-bevel Japanese butcher knives. In Japanese, the word Deba means “pointed carving knife.” This type of Japanese knife is used for cleaning and cutting fish and poultry. The blade has an increased thickness, and often a more dull angle behind the heel allowing it. . . Show More >
The Deba, also called the Hon-deba (“true Deba”), means pointed carving knife. It originally appeared during the Edo period in Sakai, Osaka, and has since become an integral part of Japanese kitchens. In Japanese tradition, it’s nearly inconceivable to filet fish without using a Deba.
As with most traditional Japanese knives, the Deba has a single-beveled blade and a length of anywhere between 150-330mm. The length of your Deba should match the size of the fish you want to prepare. Most users prefer a 180mm long Deba knife. These knives are made of high-quality materials including molybdenum stainless steel and Shironiko or White Steel #2
The Deba is an excellent example of traditional Japanese craftsmanship. Everything from its thick spine to its sturdy build and highly-honed edge has been designed for a specific style of chopping. In fact, its tip is so sensitive that you can even feel when the blade touches fish bones, allowing you to carve a perfect bone-free filet.
For a more slender knife to help with butchery check out the great selection of Japanese boning knives. Find an extensive collection of Japanese butcher and kitchen knives at Hasu-Seizo, including Gyuto, Santoku, Petty, Yanagiba, and more. Shop from a range of materials, including high-carbon, stainless steel, and Blue Steel #2 among others. Each blade has been handcrafted by traditional artisans in Japan. Take your cooking skills up a notch with Hasu-Seizo.
A Deba knife is a traditional Japanese butcher knife and is much thicker and heavier than most other Japanese kitchen knives. It’s a single-bevel knife, similar to the shape of the end of a chisel, with the knife sharpened on one side and flat on the other. The flat side has a slightly concave design inserted during the forging process so that when sharpening the knife, only the outside edge of the flat side is honed. As with other single-bevel knives, the Deba is designed as either right-handed or left-handed.
The Deba is purpose-built for cleaning and fileting fish as well as cutting through poultry with smaller bones. It’s also used for dressing proteins like beef and pork. When cutting through denser materials such as bone, never twist the angle of the knife, always cut straight to avoid chipping the edge.
Our Deba knives are available in stainless steel and Shironiko or White Steel #2. The latter, in particular, will give you a razor-like edge that is perfect for carving very fine, exact cuts of fish.
The Deba is built to cut up whole fish or poultry, while an Ajikiri is designed specifically for smaller fish such as Mackerel. Given the size of the respective fish, the knives are similarly sized and the Deba has a thicker spine and can be significantly larger than the Aikiri.
To clean your knife, wash it with warm water and dry it with a soft cloth, such as a tea towel. We recommend wiping off any excess moisture immediately after use and storing it in a dry place to prevent rust and corrosion. Regularly applying Tsubaki Camellia Oil will also help with this. Have your blade sharpened periodically with a whetstone to give it a better, quality edge.
