Debas are an essential knife in a sushi chef’s kitchen. This “short fat tooth,” as deba translates to, is key for filleting and butchering fish and boneless meats. It’s a single-bevel knife meaning its ground and sharpened on only one side with a concave back, allowing it to make optimal contact with skin’s surface ensuring you get don’t waste any of that precious meat. But don’t let their heft fool you, in the right hands, debas are nimble and very precise.
