Deba Knife (出刃包丁)

The Deba knife (出刃包丁, Deba Bōchō) is a traditional Japanese single-bevel blade designed primarily for fish butchery. This name reflects the knife’s thick, forward-heavy design, which is ideal for cutting through fish bones and heads with controlled force.

Typical deba knives range from 150mm to 210mm in blade length. Unlike Gyuto or Santoku, the Deba features a much thicker blade and a pronounced heel, allowing it to handle tough cuts such as removing fish heads or slicing through cartilage while maintaining accuracy near the tip.

Each knife is traditionally forged in the awase style, a lamination technique that joins a soft carbon steel core with layers of carbon steel and blue steel. Some deba knife Japanese designs also incorporate traditional Japanese wooden handles, offering a comfortable grip and well-balanced control.