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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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MAC 4-inch (40 mm) Aji Deba
The Specialist's Edge: Mac 4 in. (40mm) Aji Deba for Small Fish Elevate your seafood preparation with the Mac 4-inch (40mm) Aji Deba, a traditional Japanese-style cleaver specifically engineered for butchering small fish. This compact yet powerful knife is the ideal tool for processing mackerel, sardines, and similar species with expert precision and ease. Crafted with a stout, single-bevel blade, it allows for incredibly clean and efficient cuts, separating bone from flesh with minimal effort and preserving the delicate texture of the fish. The substantial 3.0mm blade thickness provides the necessary strength and leverage for breaking down small fish quickly and safely. Experience the difference a specialized tool makes. The Mac Aji Deba offers exceptional control and sharpness, making it an indispensable addition for anyone passionate about preparing fresh fish, from home cooks venturing into Japanese cuisine to professional sushi chefs. Learn More$84.95
