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Debas are thick, sturdy knives traditionally used in Japan for filleting fish. Some users adapt the edge of these knives to other kitchen tasks such as parting out poultry or for use as a vegetable cleaver but the knife is designed to excel in the preparation of fish. Most Debas are single bevel meaning the knife is ground on one side only and the back side of the knife is flat. Single bevels knives have more acute angles on their edges that do perfect job at cutting softer, thinner product like fish, but in return require a different skill set to use and sharpen. These knives are designed to handle very heavy tasks like splitting chickens from the bones or gourds.
The smaller versions of Deba are called Kodeba and range from 100mm to 120mm.

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