Deba

De(Fat) Ba(Knife)

This traditional Japanese knife shape is ideal for butchering and filleting fish as its unique shape cuts cleanly and precisely preserving delicate flesh. Deba knives can also be used on poultry, vegetables, and meat although we do not recommend using it for breaking dense bones as the ultra-hard Japanese steel is subject to chipping and pitting. Keep in mind that Deba knives are typically single sided, but some more westernized debas are made with a double-bevel meaning that both sides are angled. Note that the term yo-deba may be used by certain makers to refer to a knife that is particularly thick, but this definition maintains no correlation to the standard deba characteristics.

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41 Item(s)

per page