A deba is one of the key traditional Japanese blade styles. In Japan, the deba is a heavier knife and is used primarily for breaking down and filleting fish. Some cooks like it for working on poultry as well. The Kai Wasabi Deba is a medium-sized deba with the traditional single-bevel blade. This gives it an extremely sharp edge that will move through your fish quickly and easily, producing a very clean fillet. The deba is not intended to be used to chop through larger, heavier bones.
This traditional Japanese blade style is perfect for breaking down and filleting fish and poultry
High-carbon stainless steel for corrosion resistance and good edge retention; graze finished for a satin look
Single-bevel knife sharpened to 16° cutting angle for razor-sharp cutting
Traditional Japanese-style, symmetrical handle in polypropylene is comfortable, easy to use and clean
