The Deba knife (出刃包丁, Deba Bōchō) is a classic Japanese kitchen knife crafted for precision fish butchery. With its thick, single-bevel blade and forward-heavy weight, the Deba excels at cutting through fish heads, bones, and cartilage while protecting delicate flesh.
Deba knives typically measure 150mm to 210mm, with a robust spine and a sharply angled heel that sets them apart from Gyuto or Santoku knives. This design allows for clean head removal, spine separation, and precision filleting—all in one tool.
Each Deba knife is often forged using the awase technique, layering a hard cutting core (commonly Shirogami White Steel or Aogami Blue Steel) with softer outer cladding for durability and ease of sharpening. To preserve blade quality, avoid hard bones or frozen food, and always hand wash and dry after use.