A powerful Japanese knife designed to break down a whole fish. Its heft and thick blade let you lop off the head and cut through thick bones without fear of chipping. The smooth glide of a single bevel produces a clean three-piece fillet.
Cut with the blade's own weight — unshakable stability and power.
The heel is thick and tough to withstand cutting hard bone, while the blade is honed finer toward the tip, so one knife takes you from three-piece filleting to skinning. The solid weight felt in the hand steadies your work and lets you cut smoothly without wasted force.
※ Avoid extremely thick, hard bones of beef or pork and fully frozen food.
The key is to choose the size to match the fish you break down (horse mackerel, sea bream, yellowtail, etc.).
Because it often meets fish drip (blood and moisture), choose by how long the edge lasts and how often you want to care for it.
For the full differences and how to choose, see the See the steel guide →.
The deba is standard as a right-handed single-bevel (kataba) blade. The "urasuki" hollow ground on the back keeps fish flesh from sticking, so it releases cleanly. We stock dedicated left-handed deba for left-handed customers — please ask.
Because a deba cuts using its weight, the thickness of the handle that fits your hand and the weight balance matter a great deal. In store you can pick it up to feel the weight and check the response with a test cut.
Kanemitsu INOX Deba 150mm
Jikko Tokusei Kasumi Deba 165mm
Kanemitsu Deba 18cm with Dragon Engraving
Shown as examples. Many other sizes and brands are in store — please ask.
○ In stock · △ Few left, please ask · × Awaiting restock