Ko Deba Knife

Ko Deba is a small Japanese fish knife that combines the thick, sturdy blade of the traditional Deba with a compact profile that is ideal for delicate work. Commonly used in coastal regions of Japan, it excels at filleting and butterflying small fish such as Aji (horse mackerel), trout, and other freshwater species. Its short, single-bevel blade, typically measuring between 100mm and 120mm, offers excellent control for tasks like removing heads, cleaning guts, and slicing along the bone with precision.
Compared to the full-size Deba, the Ko Deba is lighter and easier to maneuver. This makes it a perfect choice for home cooks or professional chefs who frequently work with smaller seafood. With its precise edge, traditional design, and nimble handling, the Ko Deba embodies the craftsmanship and functionality of Japanese cutlery in a compact and elegant form.