The deba is the Japanese kitchen's butcher — a thick, heavy single-bevel blade built to break down whole fish and poultry. Its weight and spine strength let it work through the head and bones a thinner knife couldn't manage, while the keen single-bevel edge fillets cleanly along the bone. At 16.5cm it's a versatile size for most home and professional fish work.
Forged from Aogami (Blue Paper No. 2) carbon steel and finished by hand, the deba combines the hardness to hold a fine edge with the heft to do heavy work. As with every knife in the series, the craftsman's hand shows in every stage from forge to final polish. Buffalo horn bolster, natural wood handle.
- Traditional single-bevel deba for breaking down fish and poultry
- Thick, weighted blade with the spine strength to work through bone
- Aogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished
- Keen single-bevel edge for clean filleting
- Buffalo horn bolster with natural wood handle
- Blade length 16.5cm — Made in Seki City, Japan
Carbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.