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Single Bevel

Deba

A thick, heavy knife for fish butchery. The substantial spine can cut through fish heads and bones while the edge remains sharp for filleting....

#single-bevel #fish #butchery #heavy
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Blade Length

120mm - 210mm

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Primary Use

Fish butchery, cutting through small bones

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Origin

Japan

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Best For

Whole fish preparation

menu_book About the Deba

A thick, heavy knife for fish butchery. The substantial spine can cut through fish heads and bones while the edge remains sharp for filleting.

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Single Bevel Note

Single bevel knives require specialized technique and are typically designed for right-handed users. They're best suited for experienced cooks or those willing to learn proper technique.

compare_arrows Alternative Knives

Yo-Deba

Double Bevel

Garasuki

Double Bevel

verified Brands That Make Great Debas

Masamoto

Tokyo, Japan

Sakai Takayuki

Sakai, Japan

help Frequently Asked Questions

What is a Deba knife used for?

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A Deba is best for Whole fish preparation. The typical blade length is 120mm - 210mm, and it originates from Japan.

What is the difference between a Deba and a Western chef's knife?

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The Deba is a traditional Japanese knife designed for Fish butchery, cutting through small bones. Compared to Western chef's knives, Japanese knives like the Deba typically use harder steel, have a thinner blade geometry, and are ground to a sharper edge angle (12-15° vs 20°).

How much does a good Deba knife cost?

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A quality Deba typically ranges from $50 for entry-level options (like Tojiro) to $500+ for hand-forged artisan knives. For most home cooks, excellent options are available in the $100-250 range from brands like Shun, MAC, and Miyabi.

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