Deba

Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.

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About Debas

Deba means “short fat tooth” in Japanese, and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.

Don’t let the shape and weight of a Deba fool you; they are nimble and precise when wielded properly.

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    When you need a nice long clean cut. Carving slabs of meat or trimming fish.