When life gets tough or overcomplicated, there’s joy in the simple things. Sometimes this can be in the form of rereading your favourite book for the hundredth time, and sometimes it can be in the form of filleting your own whole fish. My motto as of late is: why buy it if you can make it yourself, thanks to my family’s mission to lead a more sustainable lifestyle. 

And, in the case of the fillets, you can do it yourself when you’ve got a quality Japanese knife to rely on. There’s a vast world of knives beyond the Japanese, sure, but when it comes to top-notch examples, none can compare to the traditional design of the reliable Deba knife. Whether you’re up for preparing your sushi from scratch or trying out some other fish delicacies, you’ll find this type of tool to be most helpful.  

What is Deba Knife Good for?

As the workhorse in the kitchen alongside the Yanagiba and Usuba, the Deba (出刃包丁 in Japanese, which stands for pointed carving knife) is a tool created and used for preparing a whole fish. However, this isn’t your typical filleting knife, as it can be used for much more than just filleting. From cleaning to portioning the fish and removing tougher parts like fins and heads to chopping through bones, this can easily become your most trusted ally in the kitchen. 

It’s perfectly fine to use it with other meats with smaller bones, too, like crabs, poultry, roasts and hams; so, even if fish isn’t that big of a staple in your cuisine, you could still put this Japanese fillet knife to good use. You might as well consider it a multi-purpose one, given that it’s much more efficient than the slim-filleting Western knives. 

This is due to the fact that it offers a balance of precision and robustness characterised by the single bevel edge and thick and heavy blade. In other words, if you want to count on high-precision cuts even along the bones and perfectly clean slices of food, leave it all to the Deba knife to do the trick. 

Deba Knife Sizes and Types

The thick and heavy original (hon deba in Japanese) knife ranges from 150 to 240 mm in length, making it perfect for filleting medium to large fish. You can also find other variations if you need something more specialised, whether that’s a specific weight, shape, or length.

One popular version you can choose from is the ko-deba, which is a smaller option than the standard, as it measures just 100 to 135 mm. This makes it fit for people with smaller hands and those who fillet smaller fish. There is also the Mioroshi Deba, known for its distinct, longer and narrower blade, making it slightly thinner than the standard Hon Deba. While it’s perfect for filleting, it’s not great for cutting through bones.

If you’re after double-bevel designs, you’ve got the Ryo-Deba, with blade lengths ranging from 180 to 240 mm. It’s ideal for filleting and butchering. Another example is the Western-style Yo-Deba, which ranges from 165 to 210 mm and works well for both fish and poultry, as it’s suitable for cutting meat with small bones.

Mastering Sharp and Clean Deba Knife Cuts

The single-bevel design means you need some practice to get the cuts right, as it’s not as easy to hold as the double-edged alternative, but it’s nothing that can’t be mastered. The easiest way to get a proper hold of it and see its efficiency truly unfold is to keep the index finger up on the spine of the knife, and the thumb down on the blade’s heel edge, while keeping the middle, ring and pinkie wrapped around the handle. 

Additionally, maintaining the knife in its original sharpness with the specialised sharpening tools is crucial to further ensure the precision of the cuts the knife is created for. This can also prevent risks of damaging the fish or meat you’re prepping. How often you do this depends on how often you use the knife and what you use it with. 

If you mainly use it on fish and meat bones, you will likely need to sharpen it more often. It’s essential to pay attention to wear and tear signs, like changes in performance and reduction of effectiveness and smoothness in the cuts. Once this happens, it’s time to do some maintenance.

A quality Deba filleting knife from carbon steel should be kept dry after use. That’s why it’s best to get in the habit of washing and drying it after use, and then you can store it away. Those who won’t be using the blade that often should apply a bit of oil every now and then, like suitable camellia oil, as this is helpful for the prevention of rust.