These deba knives are special pieces of cutlery designed for filleting and beheading fish. Known as a “deba bocho” to the Japanese chef, they are most commonly used by chefs who are looking for a sturdy, thick-bladed knife that can cut through the soft bones of most fish. They are ideal for preparing fish for sushi and sashimi. The sushi chef, or itamae, begins by beheading and filleting the fish with a deba knife, then finishes the fish by slicing it thin with a sashimi knife. This knife has a sharp edge and a sheep’s foot style tip that is great for separating the fillet from bones and skin.
When choosing your deba knife, the edge type is a key consideration. Most deba knives have a single edge blade, meaning that only one edge of the blade is ground. These single-edge blades are thus specific to right-handed or left-handed users, and most are ground on right side of the blade to make it suitable for a right-handed chef. When preparing sushi, the cut is the cooking so make sure your knives are kept sharp and free from corrosion.
Choose a Deba knife with a granton edge to prevent the delicate flesh of the fish from sticking to the blade while you are working. Deba knives are an essential kitchen knife for any Asian restaurant, especially those that serve a lot of seafood, use this knife to prepare a whole fish for use in sashimi and sushi dishes. This knife can de-scale and fillet a fish and for preparing seafood this kitchen knife is an absolute essential.