A Deba is a traditional Japanese fish filleting/butchery knife that is single-sided/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashio

Brand: Konosuke 幸之祐
Blacksmith: Tanaka Blacksmith 田中刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Deba
Size: 165mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #1, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 310mm
Edge Length: 170mm
Handle to Tip Length: 183mm
Blade Height: 50mm
Thickness: 6mm
Handle Length: 127mm
Weight: 275g
Hand Orientation: Right Handed
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