Collection: Deba

The deba knife, with its thick, sturdy blade, has been an essential tool in Japanese kitchens since the Edo period, crafted specifically for handling whole fish. Designed to meet the demands of Japan’s seafood-rich cuisine, the deba features a single bevel edge that allows chefs to make clean, precise cuts while filleting. For tougher tasks, the heel part of the blade can be sharpened at a larger angle and used to chop through bones and fish heads. This combination of precision and strength has made the deba indispensable for fish preparation.

The deba remains popular in both Japanese and international kitchens, valued for its versatility with fish and small cuts of meat. Its well-balanced weight and sharpness allow chefs to manage heavy-duty work while maintaining control. Rooted in Japan’s tradition of purpose-built tools, the deba exemplifies the skill and thoughtfulness behind Japanese knife-making, offering a trusted blade for those who appreciate precision and power in equal measure.