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Continue ShoppingDeba Blade Thickness 3Mm Hammered Style - 15cm
The Japanese Deba knife thickness hammered style, which is also called the 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 meat with small bones. The considerable weight of the Deba is desirable because the sturdy heel portion of the blade can be used with care to slice or chop the bones of small and medium-sized fish and poultry.
Debas are commonly used to slice fish heads in half and, when used with proper techniques, can be safely used to remove and split open the legs and pincers of crabs. However, the Deba is not recommended for cutting through large bones, and as with all knives, care should be taken not to expose the edge of the blade to lateral forces (perpendicular to the main axis, or length, of the blade), as this may cause 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.
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