Deba
The deba is a heavy, thick Japanese knife for breaking down fish. It takes off the head, cuts through the backbone and fillets whole fish, and in Japanese kitchens it is also used for poultry.
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The blade is often 6 to 9 mm thick at the spine, and most are 165 to 210 mm. The edge is usually sharpened from one side, so you need to choose a knife for the right or left hand. The weight does the work through backbone and joints. It does not handle large bones or frozen food, and in hard vegetables the blade wedges. We sharpen debas in the workshop.
