Deba Knife

A Deba knife (出刃包丁, Deba bōchō) is a traditional Japanese butcher knife designed for processing whole fish and meat. It is a heavy, thick-spined knife with a single-bevel edge. Therefore, Deba gives precise filleting and the strength to cut through fish heads, cartilage, and soft bones without tearing the flesh.

The standard hon-deba is thicker and heavier, ideal for filleting larger fish and breaking down joints. In contrast, ko-deba, a smaller and lighter version, is suited for smaller fish and more delicate work.

Most deba knives range from 150mm to 180mm in length and have a forward-weighted design. This weight distribution allows clean, powerful cuts through bone joints while still giving control for fine slicing along the spine.

Many deba knives in this collection are made using high-carbon steels such as White Steel #2 or Blue Steel #2. These steels provide excellent edge retention and cutting performance. So, making the deba a preferred tool for traditional Japanese fish butchery.

While the deba is mainly used for seafood, it also works well on poultry, especially when cutting through joints or trimming fat and skin. However, it’s not meant for chopping through thick bones. When cutting thick bones, we recommend Western Knives as your best choice.