Home / Cutlery Types / Deba (Fish Filleting)

Bevel Type Analysis

Single Bevel (Kataba)

Traditional single-bevel (Kataba) blades are flat or slightly concave on the back (Urasuki) and beveled only on the front. This enables clean, razor-sharp surgical slices without pushing or squeezing foods—highly favored by Japanese sushi and sashimi chefs.

Cutting Mechanics

Single vs Double Bevel Cut Mechanics

knife

Deba (Fish Filleting)

Deba

Description

The Deba is a heavy, thick kitchen knife invented in Sakai during the Edo period. Its name literally means 'pointed carving knife' (historically said to be named after the prominent teeth of its creator swordsmith). Designed specifically to clean and fillet whole fish, its robust spine handles soft bones and heads without chipping.

Best For

✓ Filleting whole fish

✓ Cutting soft bones

✓ Removing fish heads

✓ Poultry

Blade Characteristics

Single-bevel (Kataba) with a flat backside (Urasuki) for clean food release.
Heavy weight and thick spine (up to 9mm at the heel).
Blade length ranges from 120mm to 210mm.
The heel of the blade is used for heavy tasks, while the tip performs precise skinning.

Steel Recommendations

For this type of blade, professional makers typically suggest: Yasuki Blue Paper Steel (Aogami) or White Paper Steel (Shirogami) for ultimate push-cutting geometry and ease of hand whetstone sharpening.