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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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Minonokuni Take 135mm (5.3 in.) Ko-Deba
$180.00 -
Minonokuni Take 150mm (5.9 in.) Deba
$190.00 -
Minonokuni Take 165mm Deba
$216.00 -
Minonokuni Take 180mm (7 in) Deba
$242.00 -
Minonokuni Take 150mm Left Handed Deba
$260.00 -
Minonokuni Take 195mm Deba
$265.00 -
Minonokuni Take 165mm Left-Handed Deba
$295.00 -
Minonokuni Take 180mm Left-Handed Deba
$330.00 -
Masahiro Shiro-Ko 165mm Deba
$228.00
