Deba Knife Stainless Steel - 15cm

The Japanese Deba knife, also called Hon-deba (literally "real deba"), is traditionally used for cleaning and filleting whole fish, but it is also commonly used for breaking open and dressing poultry and other meats with small bones.

How to use this stainless steel Deba knife?

The considerable weight of the Deba knife is desirable because the sturdy heel portion of the Deba knife can be used with care to slice or chop the bones of small and medium sized fish and poultry. Debas are often used to cut fish heads in half and with the right techniques can be safely used to remove and split open the legs and pincers of crabs. However, the Deba knife is not recommended for chopping through large bones, and as with all knives care should be taken to ensure that the edge of the blade is not exposed to lateral forces (perpendicular to the main axis, or length, of the blade), as this may lead to chipping or cracking.

The back of the Deba is very tapered lengthwise, which also makes it possible to have a point that is thin and sensitive enough to allow the user to feel whether or not it is touching the bones. This is an ideal feature for a knife used for filleting. The Deba's tapered blade and sturdy handle create a balance point centered at the heel of the blade, and this results in the hefty knife feeling much more nimble than one would expect. The combination of good overall balance and thin blade tip also results in a knife that is surprisingly good for delicate work.