Japanese Deba Knives | Butchery
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.
Ideal for: Chopping, slicing, and disjointing. Useful on food types: Small to large proteins including whole fish, poultry, beef and pork.
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Setsuko, Owner, Modern Japanese Restaurant, Seattle
I have used Sakai Takayuki knives for over 5 years and through all that time the blades are incredibly durable and comfortable to use. Repetitive cutting motions are easy and do not tire your hand out.
Deba means pointed carving knife. The Deba knives originally appeared during the Edo period in Sakai, Osaka. 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 of the heel allowing it to cut off the heads of fish or through bones without damage. These knives are available in stainless steel and shironiko or white steel #2.