Deba knife (出刃包丁)

What is a Deba Knife?

The Japanese Deba (出刃包丁), also known as the Hon-Deba (“true Deba”), is a traditional single-bevel knife designed for cleaning and filleting whole fish, and it has also become a trusted tool for breaking down poultry and other meats with small bones. 

The substantial weight of the blade and the thick, sturdy heel allow the Deba knife to cut cleanly through the bones of small and medium-sized fish and poultry when used with proper technique, making it an indispensable choice for both professional sushi chefs and serious home cooks who prefer to work from whole fish rather than pre-cut fillets. 

One of the defining features of the Deba knife is its thick spine that gradually tapers toward the tip. This geometry creates a fine, sensitive tip that lets the user feel exactly when the blade is in contact with the bones, which is ideal for precise filleting and minimizing waste. Combined with a stout, comfortable handle, the tapered blade gives the Deba a balance point centered near the heel, so the knife feels more agile and controllable than its weight might suggest. 

Learn more about the proper usage and handling in Deba Knife Use and Technique

Because Japanese cuisine makes use of many different species and sizes of fish and seafood, Deba knives are produced in a wide range of styles and lengths, including traditional Hon-Deba, longer and slimmer Mioroshi Deba (“filleting Deba”), versatile Ai-Deba, and compact Aji-kiri or Ko-Deba (“small Deba”) for working with smaller fish.

Which Size Should I Choose?

Choosing the right Deba size depends on the size of the fish you usually handle:

• 150–160 mm: Compact and ideal for small fish (≤1 kg), great for head and fin work.

• 165–180 mm (recommended): A balanced, all-round size for everyday use with medium fish (1–3 kg).

• 210 mm+: Suited for larger fish (≥3 kg) like salmon or yellowtail — allows a full stroke along the spine without sawing.

Tip: The blade should be slightly longer than the fish’s body width for smooth, one-stroke filleting.

In this collection, we bring together Deba knives in popular blade lengths from around 150 mm to 330 mm, with the 180 mm size often recommended for home cooks seeking a highly capable fish and poultry knife, and the larger, heavier Deba favored by professionals who process bigger fish on a daily basis.

Common Steel 

White / Blue Carbon Steel: Extremely sharp and hard (≈ 60–63 HRC) but requires careful maintenance — always hand-wash, dry immediately, and apply a light coat of oil when stored.

VG-series / Stainless Steel: Corrosion-resistant and easier to maintain, great for busy kitchens or humid environments.

Deba vs Santoku vs Chef Knife vs Fillet Knife

Each knife has its own strength, here’s how they differ:

• Deba: Single-bevel, thick, powerful; made for butchering and filleting whole fish. Not intended for chopping hard bones or vegetables.

• Santoku: A general-purpose Japanese knife with a double-bevel, thinner blade; excellent for slicing meat, fish, and vegetables but not for heavy fish work. Read the full comparison: Deba Knife vs Santoku

• Chef / Gyuto: A versatile, Western-style double-bevel knife, great for most kitchen tasks but not optimized for cutting through fish bones. Detailed guide: Deba vs Chef Knife

• Fillet Knife: Very thin and flexible, ideal for skinning and fine filleting after the fish has been cleaned; not suitable for breaking through bones. Learn more: Deba vs Fillet Knife