Deba

If you’re getting into Japanese kitchen knives, the Deba is one you’ll definitely want to know about—especially if you work with fish. Traditionally used by Japanese chefs for filleting whole fish, the Deba is a thick, heavy, typically single-bevel knife (there are also double bevel but not as common) that’s built to power through bones, heads, and tough cuts with precision. Think of it as part cleaver, part scalpel.

Deba knives are usually forged from high-carbon steel and sharpened on one side, which gives them a super-sharp edge that can make clean, accurate cuts without tearing delicate flesh. Despite their heft, they’re surprisingly nimble when used properly. For anyone who regularly breaks down fish—or just wants a deeper appreciation of traditional Japanese knife-making—the Deba is a serious, satisfying tool that brings real craftsmanship into your kitchen.