A deba is one of the key traditional Japanese blade styles. In Japan, the deba is a heavier knife and is used primarily for breaking down and filleting fish. Some cooks like it for working on poultry as well. The Kai Wasabi Deba is a medium-sized deba with the traditional single-bevel blade. This gives it an extremely sharp edge that will move through your fish quickly and easily, producing a very clean fillet. The deba is not intended to be used to chop through larger, heavier bones. 

• This traditional Japanese blade style is perfect for breaking down and filleting fish and poultry

• High-carbon stainless steel for corrosion resistance and good edge retention; graze finished for a satin look
• Single-bevel knife, sharpened to 16° cutting angle for razor-sharp cutting
• Traditional Japanese-style handle in polypropylene is comfortable, easy to use