Japanese Deba Knife

Everything you need to know

Deba is one of the »big three« Japanese traditional kitchen knives, alongside usuba and yanagiba. They are essentials that every sushi chef needs to master.

Deba is a traditional knife a chef uses to prepare a whole fish: anything from cleaning, filleting, portioning fish, removing fins and heads, to chopping through smaller bones. It can also be used for preparing poultry and other meat with smaller bones.

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Deba Uses

What is a Japanese deba knife used for?

Filleting and portioning fish: the knife's sharpness and precision make it ideal for cleanly filleting fish and slicing them into smaller portions.

Removing tougher parts of a fish: the weight of the robust blade makes quick work of fins, tails and heads of fish.

Cut through smaller bones, joints, and cartilage: deba is not strictly used for fish – anything from joints, cartilage, to smaller poultry bones can be cut with a deba, as long as we're cautious to find the thinnest part of bone and cut there to prevent chipping the sharp edge.

Cut around bones: the single bevel geometry of the blade allows its user to work around the bone and separate meat with precision.

Skinning: the tip and belly of the deba work together to efficiently remove the skin from fish and poultry as well.

Deba Blade

Robust, yet precise

The deba knife is a well-balanced blend of robustness and precision, achieved through two key aspects: its single bevel edge, and its thick and heavy blade.

Traditional Japanese knives feature a single-bevel edge due to the specialized tasks and techniques prevalent in Japanese cuisine. This asymmetrical edge geometry allows for a more acute angle on one side, resulting in an extremely sharp cutting edge. Single-bevel knives can therefore execute cuts with surgical precision and achieve fine, clean slices of food, making precise cuts along bones. This is crucial, as filleting fish can be tricky and requires precise maneuvering, so using a sharp deba is essential in reducing the risk of damaging the delicate fish flesh.

The thick and heavy blade equips the deba for heavy-duty work that requires force – removing fins, tails, and fish heads, along with breaking down smaller bones. This thickness and weight provide the required force to perform these tasks without compromising the blade's structural integrity.

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ni-mai lamination

Construction of a deba

Single-bevel knives, including deba, are laminated with a single sheet of softer steel cladding (jigane), or multiple in the case of a damascus finish that protects a high-carbon steel core (hagane). This ni-mai ('two-layer') lamination (or ni-mai damascus, if the softer layer has several layers of steel) serves several purposes.

The high-carbon steel core is used for its superior edge retention and sharpness, making it ideal for achieving precise cuts. However, high-carbon steel – especially Shirogami steel, which is the most common choice for traditional Japanese knives – is brittle and susceptible to corrosion. 

The cladding of softer steel improves resistance against corrosion, simplifies maintenance, and gives the blade more structure, making it more resistant to external impacts. Sharpening and forging knives is also much easier this way, as it is much more efficient to work with an added layer of softer steel instead of one big sheet of thick, tempered high-carbon steel. This way, we combine the best of both worlds – the hardness and edge retention of high-carbon steel and the toughness and durability of lamination steel.

Learn more about lamination

single bevel blade

The Anatomy of the single bevel blade

Uraoshi - Uraoshi is the thin, flat rim that surrounds the urasuki. It serves to optimize performance and enhance the strength of the blade.

Urasuki - Urasuki refers to the slightly concave lower part or the backside of single bevel knives. The concavity reduces the surface area of contact between the blade and the food, leading to less drag and resistance.

Shinogi - Shinogi is the ridge line that runs along the length of a blade, dividing the blade into its two main sections: the kireha and the hira.

Kireha - Kireha refers to the cutting edge or the sharp edge of a blade. It is also known as a primary bevel.

Hira - The flat side of the blade.

Hasaki - The edge or the point of a blade, often indicating the very tip where the cutting action takes place.

Dive further into the details of blade anatomy

Single bevel vs. double bevel


Traditional Japanese single bevel knives are knives with a bevel on the front –shinogi– side and a concave back –urasuki– side. Depending on the side the blade is ground, these knives are intended only for either right- or left-handed users.


Deba knife shape

Shape & Size

There are many different shapes and variations of deba out there, but they all have a few key design characteristics in common. They all feature a triangular shape with three key parts:

sturdy heel
sharp blade
precise tip



The heel is the thickest and strongest part of the knife. It is used for tasks that require a lot of force – removing the fins and tail, chopping off the head of the fish, and cutting smaller bones. Heavier deba knives can even be used to separate joints, and cut through cartilage when breaking down poultry. It is designed to withstand more impact than, say, an usuba, but still, the deba should not be treated as a cleaver and used to hack through thicker bones of a chicken or ribs, for example.



The middle part of the blade's belly allows you to make precise cuts along the bones and separate the fillet from the spine. It's essential for making clean cuts while filleting and portioning fish, removing skin and trimming meat. The single-bevel blade is suited for finer work – filleting and portioning fish, and removing meat around bones while taking apart poultry.



The tip of the deba knife is the narrowest and most delicate part of the blade. It's used for tasks that demand precision, such as cutting around bones, joints, and other tight areas, as well as making incisions and piercing the skin of fish and poultry. While filleting fish, it helps guide the chef; they can use it to 'feel out' the bones and adapt the direction of the cut.

Deba Knife Size and Types

Different types of deba knives

The deba knife is an essential part of Japan's rich culinary heritage, where fish holds paramount importance as a staple ingredient. The need to prepare various species resulted in the evolution of distinct deba designs, each finely tuned to the unique demands of preparing various fish varieties.

Blacksmiths have honed deba knives into various profiles, considering factors such as fish size, texture, and bone structure. Blades range from heavier, robust designs suited for breaking down larger fish and cutting through bones, to more delicate versions for precise filleting of smaller species. The bevel of the blade, thickness of the spine, and curve of the belly are all tailored to achieve optimal cutting angles and minimize cellular damage to the fish.

➝ Hon-deba
Hon literally means 'true' or 'original' in Japanese, and hon-deba refers to the traditional deba format – thick and heavy. Usually ranging from 150 to 240mm (5.9 to 9.4 inches) in length, they are used for filleting and cleaning medium to large fish. This is the most commonly used deba type.

➝ Ko-deba
A scaled-down version of the standard deba. Ko means 'small', so ko-debas are thinner and shorter, measuring about 100 to 135mm (3.9 to 5.3 inches) in length. Used for filleting smaller fish, such as mackerel and sardines.

➝ Mioroshi-deba
The mioroshi deba (mioroshi means 'filleting' in Japanese) is an interesting version of the deba shape, as the blade is longer and narrower, as well as thinner than a hon-deba. Due to this, they are also used for slicing and portioning fish after filleting, making them a kind of hybrid between a deba and a yanagiba. As the blade is less robust, it means that one should avoid using it for cutting through bones and joints.

➝ Kanisaki-deba
Kanisaki-deba is used to fillet shellfish, especially crabs and lobsters. A unique feature of this knife is that the edge is ground on the left side for right-handed knives, which is done to prevent the user from cutting into the meat while making their way through the shell, and filleting the crab.

➝ Yo-deba
Westernized version of the deba, usually fitted with a Yo ('Western') style handle. The blade normally features a double-bevel cutting edge, and its shape resembles a gyuto, though it is much more robust and significantly thicker.

What is the best handle for deba knives?

It doesn't take a lot of knife window shopping to realize that most deba knives come with a magnolia handle. The reason for this is not that sushi chefs enjoy the way the light tan color of magnolia wood complements the silver hues of the knife's blade, or that the blacksmiths get a good price for them at the local wood mill. Magnolia wood is soft and therefore has an excellent grip, while also being relatively easy to clean. Handles made from it are light, comfortable, and very easy to replace. All of this makes it a top choice for Japanese chefs!

One thing to keep in mind, though: Magnolia handles have a tendency to absorb odors and take on the coloring of food, so it is recommended to wash hands before use. A common practice is also soaking and washing the handles in clean water beforehand, so that the wood absorbs the latter, and not the smell of fish and onions, when we get to cookin'.


Yes, a deba knife is, among other things, designed to also cut through bones, but it's important to understand its limitations and intended use.

The deba knife is primarily a Japanese kitchen knife used for filleting and preparing whole fish, which also includes removing the fins, head, and tail, and cutting through fish bones. The blade, which is thick and robust – particularly at the heel – is very efficient at tackling those, but that doesn't mean that caution isn't needed.

While the deba is often used for cutting through joints and cartilage of poultry as well, it definitely shouldn't be used for thicker bones (for example while taking apart a chicken), or, God forbid, any hard and dense bones, such as those found in larger animals, or heavy rib bones.

Since the steel of the knife is hard and the edge very fine, chips can still occur even with 'normal' use on softer bones and cartilage. For sushi chefs, who sharpen their knives on a daily basis, this is just another day in the office, but it can get annoying for home use – so proceed with caution.

When it really comes down to it, you can use almost every knife for any task. But while it's technically possible to use a deba as a Chef's knife, it definitely wouldn't be the most practical choice.

Its blade is thick and robust, particularly at the heel, which is optimized for cutting through fish bones, and performing tasks that require forceful cutting. This design isn't ideal for tasks like chopping vegetables, or delicate slicing that a chef's knife is commonly used for.

Because they are normally single-bevel, they also need some getting used to in terms of the way they behave when cutting through food, as they tend to »steer« a bit against the direction of the primary bevel.

Deba's primary purpose is filleting fish, and therefore the shape of its blade is optimized for this type of work.

A vegetable Japanese knife, such as an usuba, has a very fine edge, with an angle as small as 6-10º, a completely flat blade, and a wide profile. All of this enables the chef to cut vegetables as thinly and precisely as possible.

Deba knives are generally much thicker (some more than two times as thick in the spine as a regular usuba), much heavier, and have a larger angle on the primary bevel, as well as a curved belly. This means that while they excel at more robust tasks, the heavy-duty spirit of the deba definitely comes at the cost of its precision and nimbleness.

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