Deba Knife
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Ideal for filleting fish, cutting through fish with bones, and chopping meat and poultry.
The Best 3 of Deba Knife
  "SHIGEKATSU" Deba (Butcher Knife) Shirogami Steel No.2, 180mm 
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  "MOTOKANE" Deba Kurouchi (Butcher Knife) Aogami Steel 1, 210mm
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  Deba (Butcher Knife) Ginsan Stainless Steel, 180mm
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| Blade length | Grind Fish | |||
| 150~165mm | Mackerel, Sea bream | |||
| 180~210mm | Yellowtail, Amberjack | |||
*It is easier to cook fish if you think about its size in terms of its length rather than its width.
By making the blade the same length as the fish, when filleting the fish, the knife will hit the backbone when inserted at a 45-degree angle, allowing you to cut neatly along the bone.
When filleting a fish, the knife is tilted at a 45 degree angle to the fish. Therefore, if the blade length is too short compared to the length of the fish, the fish will require two or three cuts to be cut, which can easily result in the flesh becoming mushy. However, by choosing a blade length the same as the fish, the knife can be tilted at an angle, but only one cut will be needed to cut through to the backbone, allowing the fish to be neatly filleted.
Recommended blade size for beginners
If you are purchasing a home deba knife for the first time and are not sure what size fish you will be cutting, we recommend the 150mm or 165mm knife, which can be used to cut a variety of fish.
