Top 4 Japanese Knives for Filleting Fish

If you’ve ever tried to prepare fish with an ordinary blade, you know the struggle. torn flesh, ragged cuts, wasted meat. That’s where a Japanese fillet knife comes in. Built with centuries of craft, these knives are designed for precision, whether you’re breaking down a whole snapper with a Deba or slicing paper-thin sashimi with a Yanagiba.

In this guide, I’ll walk you through the different types of Japanese filleting knives, how to choose the right one, and my top picks after a decade of working with them. By the end, you’ll know exactly which blade belongs in your kitchen. And why once you try one, you won’t go back.

Why Choose a Japanese Filleting Knife?

After years of working with fish and knives, I can say this: Japanese filleting knives are built with purpose. A Deba breaks down a whole fish without tearing the flesh. A Yanagiba slices sashimi so cleanly the surface shines. That precision isn’t just about looks. It changes the way the fish feels and tastes.

Unlike flexible Western fillet knives, Japanese blades are single-bevel, razor-sharp, and crafted with centuries of tradition. They let you work with respect, wasting less, and honoring the fish. If you value precision and care in your cooking, there’s nothing quite like them.

Types of Japanese filleting knives

Deba – The Foundation of Japanese Filleting Knives

When people search for “filleting knife Japanese,” the very first type they need to meet is the Deba.

Why? In Japanese cuisine, the Deba is the starting point for breaking down fish.

What Is This Filleting Knife?

The Deba is a thick, heavy Japanese filleting knife designed to cut through whole fish. from head to tail. Unlike Western fillet knives, which are thin and flexible, the Deba is stiff, with a single-bevel edge (sharpened on one side). This makes it perfect for precision cuts and keeping the flesh clean when separating it from bones.

Deba Knife Specifications

What You Should Know

• Deba vs Western Fillet Knife: Western filleting knives are flexible and designed for long, sweeping strokes to release flesh from bones. The Deba is rigid and meant for power + precision.
• Not Just for Filleting: Many beginners think “fillet” means only slicing flesh. In Japanese cooking, “filleting” a fish means the entire process. head removal, gutting, and backbone separation. The Deba handles all of it.
• Right-Hand Bias: Traditional Deba are single-bevel for right-handed users. Left-handed models exist but cost more.

Best of the Deba Knives to consider:

• Deba White Steel #1 Walnut Handle 150mm (Best Artisan / Sharpest Edge)

• Deba Blue Steel #2 Damascus Shitan Handle 165mm (Best High-End)

• Deba White Steel #2 Kasumi Buffalo Magnolia Handle 150mm (Best Value)

• Deba Blue Steel #2 Kasumi Walnut Handle 120mm (Best for Small Fish)

Yanagiba – The Sashimi Filleting Knife

If you’ve ever seen sushi chefs slice sashimi with long, elegant strokes, they were most likely using a Yanagiba.

What Is This Filleting Knife?

The Yanagiba is a long, thin, and narrow Japanese filleting knife designed for one thing: slicing raw fish into beautiful, clean pieces.

Its name literally means “willow blade” because of the blade’s long, graceful shape.

Yanagiba Knife Specifications

What You Should Know

• Yanagiba vs Western Fillet Knife: Western fillet knives are flexible and used for separating meat from bones. The Yanagiba is stiff, and its job starts after the fish is filleted. slicing sashimi and sushi toppings.
• Regional Variants:
• Kansai (Osaka) prefers the Yanagiba.
• Kanto (Tokyo) chefs often use a Takohiki (similar but with a squared tip).
• Precision Tool: The Yanagiba isn’t for rough work. You never use it for chopping bones or cutting through the whole fish.

Best Yanagiba Knives to Consider:

• Yanagiba AUS-8 Polished Yaki Urushi Handle 240mm (Best Entry-Level)
• Yanagiba AUS-8 Polished Oak Handle 270mm (Best Everyday Use)
• Yanagiba AUS-8 Polished Dark Blue Urushi Handle 300mm (Best for Long Pulls)

Funayuki – The Versatile Fisherman’s Filleting Knife

The Funayuki literally means “going on a boat.” As the name suggests, it was originally designed for fishermen who needed one knife to do everything while out at sea — gutting, filleting, chopping, and slicing.

What Is This Filleting Knife?

Unlike the Deba, which is thick and heavy, the Funayuki is lighter, thinner, and more versatile. It still works beautifully for filleting fish, but it can also handle vegetables, meat, and general prep. Think of it as a cross between a Deba and a Gyuto (Japanese chef’s knife).

Funayuki Knife Specifications

What You Should Know

• Funayuki vs Deba: The Deba is more specialized, built for power and cutting through fish bones. The Funayuki is lighter, easier to maneuver, and better for multipurpose tasks.
• For Fishermen and Home Cooks: While professional sushi chefs rely on Deba and Yanagiba, the Funayuki is loved by fishermen and households who want one knife that can fillet fish and still chop veggies.
• Regional Note: In some areas, “Funayuki” looks closer to a small Deba. In others, it resembles a mini Gyuto.

Best Funayuki Knives to Consider:

• Funayuki Sabaki Blue Super Kurouchi Buffalo Ebony Handle 135mm (Best for Precision Filleting)
• Funayuki White Steel #2 Kurouchi Sumi Urushi Handle 150mm (Best for Beginners)
• Funayuki Silver Steel #3 Kazaguruma Walnut Handle 165mm (Best Premium / Collectors)

Fuguhiki – The Blowfish Filleting Knife

The Fuguhiki is a rare, highly specialized Japanese knife designed to prepare fugu (pufferfish), one of the most poisonous fish in the world. Only licensed chefs are allowed to use it.

What Is This Filleting Knife?

The Fuguhiki looks a lot like a Yanagiba at first glance. Long, thin, single-bevel. The signature sashimi knife shape. But here’s the difference: the Fuguhiki is even thinner and narrower, made for slicing paper-thin sashimi from delicate flesh.

Fuguhiki Knife Specifications

What You Should Know

• Fuguhiki vs Yanagiba:
• Yanagiba = all-purpose sashimi slicing.
• Fuguhiki = made specifically for blowfish, but can also excel when slicing very delicate white fish where presentation matters.
• Cultural Role: The Fuguhiki isn’t just a knife. it’s a symbol of the high precision and ritual around serving fugu in Japan.

👉 To summarize:

• Deba = breaking down fish (bones, heads, fillets).
• Yanagiba = slicing sashimi cleanly.
• Fuguhiki = specialized sashimi knife for the thinnest, most delicate cuts.

It’s the “elite specialist” of the Japanese filleting family.

How to Choose the Right Japanese Filleting Knife

I’ve spent a decade working with Japanese knives. in professional kitchens, fish markets, and with craftsmen who’ve forged blades for generations. If you’re looking for the right Japanese filleting knife, here’s what you need to know from experience, not just from the catalog.

1. Start With Purpose: What’s Your Real Workload?

• If you’re breaking down whole fish, from head to tail, there’s no substitute for a Deba. Its weight and stiffness let you glide through backbones without tearing delicate flesh.
• If your passion is sashimi or sushi, the Yanagiba is non-negotiable. A long single pull with a Yanagiba creates a surface so clean it almost shines. That texture is what makes sashimi melt in your mouth.
• The Fuguhiki is a specialist. Unless you’re working with blowfish or aiming for paper-thin presentation cuts, you won’t need it. But in the right hands, it’s unmatched for delicacy.

👉 The mistake I see beginners make? Buying the wrong tool for the wrong job. Respect the purpose of the knife first.

2. Length Matters More Than You Think

I’ve seen chefs struggle with blades that are too short. The rule is simple:

• For sashimi, the blade must be longer than the width of the fish so you can slice in one pull. A 270 mm Yanagiba is the sweet spot for most.
• For whole fish, match the Deba’s size to your catch. 165 mm for small fish, 210 mm if you’re breaking down salmon.

Cutting fish isn’t about strength. It’s about letting the blade do the work. Too short a knife, and you’ll end up sawing.

3. Steel. Where Performance Meets Responsibility

• White steel (Shirogami). Pure, sharp, takes a terrifying edge. But it rusts if you look at it the wrong way. Best if you’re disciplined with care.
• Blue steel (Aogami). My personal favorite for Deba. Harder holds its edge longer, a bit more forgiving.
• Stainless-clad options. A smart choice for newcomers. You get the sharpness of carbon with easier maintenance.

👉 What I’ve learned: It’s not about the “best steel.” It’s about the best steel you’ll actually take care of.

4. Handle. Balance Is Personal

I prefer a wa-handle (Japanese style) because it shifts the balance forward, toward the blade. That gives me precision when working near bones. But I’ve trained chefs who feel more at home with a yo-handle (Western style) because it’s what they grew up with.

Neither is right or wrong. The knife should disappear in your hand. If you’re fighting the handle, you bought the wrong one.

5. Budget vs Skill. Be Honest With Yourself

I’ve watched young chefs spend $500 on a Yanagiba they couldn’t sharpen, then leave it to rust. Don’t make that mistake.

• Beginner → Stainless or stainless-clad Deba/Yanagiba. Learn the motions, learn the care.
• Intermediate → Upgrade to carbon steel. Commit to whetstone sharpening.
• Advanced/Pro → Explore Fuguhiki, custom-forged blades, or specialty steels.

Conclusion

A good Japanese fillet knife isn’t just another tool in the drawer. It’s the difference between hacking at a fish and gliding through it with respect. The Deba gives you strength, the Yanagiba gives you elegance. and both carry centuries of craft in every cut.

If you’re serious about handling fish the right way, investing in the best Japanese fillet knife will change how you cook, and maybe even how you feel about cooking. Once you use one, you’ll never look at an ordinary fillet knife the same again.