Best Deba Knife: How to Choose the Perfect Japanese Blade for Fish and Meat

1. Best Japanese Deba Knife - List of options 

• Sakai Takayuki Tokujo Kiritsuke-Deba 180mm (7.1")
• Masamoto KS Hongasumi Deba 180mm (7.1")
• Sakai Takayuki White #2 Kurouchi Deba 180mm (7.1")
• Takeda Stainless Aogami Super Deba 180mm (7.1")
• Kitaoka Aogami #2 Deba 180mm

2. Best Japanese Deba Knife - Comparison Table 

To make it easier for you to compare, we’ve put together a quick overview of the best Japanese deba knives, highlighting their steel, finish, purpose, and price range.

3. Top 5 Best Japanese Deba Knife - Reviews

Sakai Takayuki Tokujo Kiritsuke-Deba 180mm (7.1")

This unique deba has a kiritsuke tip and streamlined blade shape and is forged by renowned Sakai blacksmith Togashi-san out of White #2 steel. Created in the Kasumi method of joining a soft iron jacket with carbon steel, this line goes through additional tempering, cooling and hammering steps to ensure maximum sharpness and blade strength. The edges are created completely by hand, using a combination of wheels and sharpening stones. 

Specifications:

Masamoto KS Hongasumi Deba 180mm (7.1")

Masamoto’s White Steel Hongasumi is a 100% hand-forged line. The blades are forged by joining white #2 steel with a soft carbon jacket and each blade is hand-hammered, shaped, tempered and cooled by Masamoto’s expert craftsmen. After the blacksmith has completed his work, a dedicated edge crafter puts on each edge by hand using a combination of wheels and stones. 

Specifications:

Sakai Takayuki White #2 Kurouchi Deba 180mm (7.1")

Made exclusively by Sakai Takayuki, this line is forged by renowned blacksmith Togashi-san. They are crafted in the kasumi method of joining a soft iron jacket with carbon steel core. The blades go through additional tempering, cooling and hammering steps to ensure maximum sharpness and blade strength. These knives are forged from a Yasuki White #2 Steel with edges created completely by hand and sharpened on a combination of wheels and sharpening stones. 

Specifications:

Takeda Stainless Aogami Super Deba 180mm (7.1")

Takeda knives are hand made by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel. Aogami steel is a hard carbon steel, which holds an incredible edge, while still being easy to sharpen. For this new line, Takeda has added a stainless cladding to protect against oxidizing and discoloration. 

Specifications:

Kitaoka Aogami #2 Deba 180mm

Kitaoka-san is well known for his focus on producing high-quality single-edged knives. This collection of debas is forged out of Aogami #2, a blue steel with excellent edge retention and durability. Each knife is forged in the 'awase' style of joining soft carbon with a carbon steel (Aogami #2). Hand-sharpened and fitted with rosewood handles, these debas will handle any knife butchery task with ease.

Specifications:

Each of these knives offers unique strengths, but the right choice depends on how you plan to use it. If you’re unsure, check our detailed guide on deba knife uses to see which style matches your cooking needs.

4. What Is the Best Size Deba Knife for Your Kitchen?

The answer depends on the type of cooking you do and the size of the fish or meat you prepare. From our hands-on testing, the 165–180 mm deba knife is the sweet spot for most home cooks and even many professionals. It’s compact enough to control, yet powerful enough to break down medium-sized fish with ease.

Smaller 150 mm blades are great for sardines or mackerel, but they can feel limiting if you handle larger fish. On the other end, 210 mm and above are better suited for salmon or tuna, offering the extra length you need for clean, confident cuts. 

For daily use, we consistently recommend the 180 mm size as the most versatile choice. It strikes the perfect balance between precision and strength.

5. Which Steel Makes the Best Deba Knife?

When it comes to choosing the best steel for a deba knife, the material of the blade makes all the difference. It affects how sharp the knife can get, how long it stays sharp, and how much care it requires. Manufacturer data and metallurgical testing agree on the broad trade-offs below. 

6. Buying Guide: How to Pick the Best Deba Knife for You

Choosing the best deba knife isn’t only about picking the most expensive model, it’s about finding the blade that matches your cooking style and habits. Here are the key factors you should weigh before buying:

• Purpose: Home cooking vs. sushi chef precision.
• Size: 165–180 mm for versatility, 210+ mm for large fish.
• Steel: Stainless for convenience, White/Blue Steel for sharpness.
• Budget: Expect $120–$400 depending on quality and brand.
• Feel in Hand: The knife should feel balanced, with a thick spine but a sharp cutting edge.

And to make sure your knife stays sharp over time, don’t miss our step-by-step guide on how to sharpen a deba knife