
StaySharp Academy
Hone your chef skills by taking part in our expert classes.
This 150 mm Deba, ground by the talented Kenya Togashi in Sakai (Osaka), is a remarkable example of Japanese precision craftsmanship. Made from Shi...
View full detailsThis 165 mm Japanese Deba is a handcrafted piece designed for fish lovers and cutting professionals alike. Moulded by Manzo for the Hitohira brand,...
View full detailsThis 210mm Deba by Kikuchiyo Manzo showcases the strength and precision of traditional Japanese craftsmanship. Forged from Aogami #2 (Blue Steel #2...
View full detailsDiscover the elegance and performance of the Ai deba Japanese knife from the Munetsugu range. With its 165 mm blade in Shirogami #2 steel, it offer...
View full detailsDiscover the Deba Japanese knife from Hitohira, an exceptional tool for discerning cooks. With its 165 mm ginsan stainless steel blade, this knife ...
View full detailsDiscover the exquisite craftsmanship of the Hitohira Togashi Deba, a masterpiece forged from Shirogami 2 steel. This 120mm blade is designed to del...
View full detailsDiscover the art of Japanese craftsmanship with the Hitohira Togashi Deba, a must-have for any serious chef. Made from premium Aogami 2 steel, this...
View full detailsTailored for large fish butchery, the 225mm Ai Deba from Morihei's Munetsugu line combines traditional Japanese craftsmanship with serious cutting ...
View full detailsThis Funayuki knife from the Yoshitomo range, courtesy of Morihei, features a single-bevel blade for right-handed use, 180mm in length. This knife ...
View full detailsFor left-handed cooks looking for the perfect tool for butchering small fish, this 105 mm Deba Yoshitomo knife from Morihei is a traditional tool m...
View full detailsDeba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialized knives are crafted with a sp...
View full detailsDeba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specifi...
View full detailsDeba literally translates to " pointed carving knife" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specif...
View full detailsKikuchiyo: In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physic...
View full detailsThe Deba Japanese knife, also known as the Hon-Deba, is a specialized tool that excels at cutting whole fish. Its name literally translates as "pointed carving knife", underscoring its precise design and purpose. This knife is an essential element in traditional Japanese cuisine, offering exceptional versatility for working with fish with precision.
One of the Deba's distinctive features is its blade, which is designed so that each part has a specific function. The knife's sturdier heel is ideal for cutting fish heads and tails. This part of the knife offers extra strength and stability, enabling the cook to apply pressure without risk of damage.
The Deba's more delicate tip is designed to penetrate fish ...
The Deba Japanese knife, also known as the Hon-Deba, is a specialized tool that excels at cutting whole fish. Its name literally translates as "pointed carving knife", underscoring its precise design and purpose. This knife is an essential element in traditional Japanese cuisine, offering exceptional versatility for working with fish with precision.
One of the Deba's distinctive features is its blade, which is designed so that each part has a specific function. The knife's sturdier heel is ideal for cutting fish heads and tails. This part of the knife offers extra strength and stability, enabling the cook to apply pressure without risk of damage.
The Deba's more delicate tip is designed to penetrate fish flesh with ease. It enables the cook to guide the knife down to the dorsal column of the fish with precision. This feature is essential for filleting fish and removing the skin without wasting flesh.
The center of the knife has a curved shape, which facilitates cutting as close as possible to the dorsal column of the fish. This part is ideal for lifting fish fillets precisely and efficiently. Thanks to this , the Deba achieves professional fish-cutting results, guaranteeing meticulous presentation and preparation of fillets.
Although the Deba is mainly used for cutting fish, it can also be used for butchering poultry and small game. However, it is important to note that this is not its specialty. For these specific tasks, there are other knives specialized in Japanese cuisine, such as the Honesuki or the Hankotsu.
The origins of the Deba Japanese knife go back many centuries, rooted in the long tradition of Japanese cutlery. The beginnings of the Deba can probably be traced back to the Edo period (1603-1868) in Japan, when forging and cutlery techniques were flourishing. It was at this time that craftsmen began to develop specialized knives to meet the specific needs of Japanese fishermen, who were engaged in an important and vital fishing activity for the community. Over time, the design of the Deba was refined and perfected, guided by the needs of Japanese culinary professionals who sought precise, efficient cutting results when preparing whole fish. Today, the Deba remains a symbol of traditional Japanese craftsmanship and culinary excellence. This type of knife is widely used in kitchens around the world.
In conclusion, the Deba Japanese knife is an invaluable tool in the specialized fish kitchen. Its expert design and various functional parts make it the perfect choice for working with whole fish. Whether cutting heads and tails or filleting, the Deba offers remarkable precision and efficiency. The Deba is a must-have investment that will guarantee professional results and an exceptional culinary experience.
Sign up for our newsletter to receive monthly updates on our special offers and new products.