Deba — The Essential Knife for Filleting Fish
Japanese Deba Chef Knives
The Deba is a traditional Japanese knife originally created for professional fishmongers and chefs.
Born during the Edo period (around the early 1700s), it has been refined over generations to become one of the most iconic knives supporting Japanese culinary culture.
Precision and Power in One Blade
A traditional Deba features a thick spine and substantial weight, making it perfect for butchering and filleting whole fish.
Its single-bevel edge allows for smooth, precise cuts that keep the flesh intact without crushing delicate fibers.
Unlike Western-style fillet knives, the Deba offers remarkable stability and control even when cutting through fish bones, heads, or cartilage.
It’s a knife that perfectly balances power and finesse — the true essence of Japanese fish butchery.
Each blade is hand-forged from high-carbon steels such as White Steel or traditional carbon steel,
a testament to centuries of Japanese forging artistry.
Forged by skilled blacksmiths who have honed their craft over decades, every Deba knife is more than a tool — it is a functional work of art.
Handles are made from premium natural or exotic woods, combining a comfortable grip with refined beauty.
While most Deba knives are crafted with a right-handed single bevel,
left-handed versions are also available.
For Professionals and Enthusiasts Alike
The Deba is an indispensable knife not only for sushi chefs and seafood professionals,
but also for anyone who enjoys preparing fresh fish at home.
From cleaning and filleting whole fish to prepping sashimi,
one well-made Deba delivers both precision and power in every cut.
Whether you’re a seasoned chef or a passionate home cook,
experience the sharpness, balance, and craftsmanship born from generations of Japanese artisans —
and feel the spirit of Japanese craftsmanship in your hands.