Fujiwara Migaki 240mm Deba, Shirogami#1B

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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 the 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.


This is the first knife a sushi chef uses. It is for filleting fish and butchery with boneless meat. Deba means ‘short fat tooth’ to describe the shape. Don’t let the shape and weight of a Deba fool you, they are nimble and precise

This Fujiwara Deba does not exactly look like a traditional one, but it definitely has the heft. A massively thick spine gives this knife its power when taking big fish apart. Instead of a short fat tooth, imagine the tooth of a Megalodon - built for pure power. 

Made of White Carbon #2 steel this will sharpen like a breeze. Fujiwara-san has built his signature finger notch into this blade.

It's heavier than you think.

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