Collection: Deba

The deba is a traditional Japanese knife used for filleting fish. Its large single bevel allows for clean cuts while “riding” along the bones, minimizing damage to the flesh. The thick, sturdy heel is strong enough to cut through small bones, such as a fish’s vertebra.

A double-bevel variation, known as the Ryōdeba, offers added versatility and ambidextrous usability—making it more accessible for users unfamiliar with single-bevel techniques.

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