DEBA BŌCHŌ   出刃庖丁

Deba is a typical knife used in Japan for butchering fish by both professionals and home chefs alike. Deba knives commonly have very thick blades and they are mostly heavy – a common deba knife with 16+ cm blade can easily weight more than 300 gram.

Deba is used for almost all tasks during fish filleting process – it’s blade is strong enough to cut through bones, chopping through head, but, because of its geometry, deba is very precise and can delicately separate fish meat from bones.

Japanese filleting technique with a deba knife differs dramatically from the common western approach, with a flexible knife. Yet, once you have mastered deba, you can witness it’s superior power – for someone who got used to cutting fish with deba, going back to using flexible knives is not an easy proposition.

Deba is a single bevel knife.

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