Which Japanese Knife to Use for Fish?

Which Japanese Knife to Use for Fish?

Deba knives are appealing for their sharpness. If the cut section is beautiful, the appearance of the dish will be enhanced. Deba knives are Japanese knives used in handling fish, and the blades are thick and heavy. It also offers great sharpness and can cut through fish and poultry along with their bones. It is convenient to have one since it can be used for a wide range of slicing, such as taking scales off with the back of the blade or pounding the fish to make balls. There are different types such as principal Deba, middle Deba (phase deba) and small Deba, but those suitable for home use are the "medium Deba knife" with a blade length of about 15 to 16 cm and the "small knife", with a blade length of about 10 cm.

Select by Blade Length for Your Fish

There are different types of Deba knives, such as the main Deba knives, medium Deba knives, small Deba knives, and Ajikiri knives, each with a different shape and blade length, thickness, and width. Also, the size of the cutting board, the size of the counter and the space for storage are important points when choosing.

Deba Knife (Blade Length 15 cm or More) | Handy for Preparing Medium-sized Fish

"Hon Deba Knife" refers to the most common Deba knife and is used for general fish preparation, such as grated fish and removing bones. It has a feeling of heaviness and thickness overall, and its durability characterizes it. It is suitable for handling medium-sized fish such as Tuna, Hamachi and Yellowtail Flounder. For domestic use, a blade of approximately 15 cm in length is often used. In addition to fish, it can also be used to handle meat and crack crustacean shells such as crabs. However, it is still recommended for those who really want to cook fish.

Nakadeba Knife (Blade Length 13 cm to 15 cm) | Perfect for Grating and Filleting

The "Naka Deba Knife" is thinner and lighter than the "Hon Deba Knife". It is also known as the "Aideba Knife". It is used for filleting fish, but it is not suitable for dropping the head or cutting hard bones. For small fish like sardines, Jack Mackerel, and Flying fish, it is easy to handle them with a blade length of about 15 cm. It is recommended for those who want a knife for handling fish but not to buy a full Deba knife.

Koideba Knife (Around 10.5 cm Diameter on the Blade)

As the name suggests, "Koideba Knife" is a smaller version of this Deba knife, characterized by its heaviness and thickness. It is suitable for handling relatively small fish. It can be used to cut two or three pieces of small fish, as well as medium and small fishbones. The length of the blade is generally about 9 to 12 cm.

If you already have a large Deba knife and want to handle small fish, we recommend a small one about 9 cm long, and if you only wish to use a small Deba knife, we recommend one of 12 cm.

Ajikiri Knife | For Small Fish Like Jack Mackerel

The "Ajikiri Knife" is thinner than the "Koideba Knife" and is suitable for handling small fish like Jack Mackerel. Given that the blade is of quality, it does not easily get damaged when cut, and it is easy to use even in ordinary households as it has a small turning radius. The size is about 8-12 cm. It's roughly the same as a small Deba knife. It is recommended for heavyweight foods and difficult to handle with a small Deba knife. For those who take it to fishing and handling fish, the one with a sheath is convenient.

"Large Deba", "Salmon Deba", "Tataki Deba", etc. There are even more types of Deba knives!

In addition to Deba knives, there is "Salmon Deba" specializing in wholesale fish, "Salmon Deba" for handling large fish like salmon, and "Salmon cutting blade" for beating and chopping fish. There are various types such as "Tataki Deba (black stroke)". The name may be different depending on the region. In addition, though Deba knives are generally single-edged, there is also a type called "Western Deba" that has double-edged blades.

For home use, a small Deba is enough.

The size of the "Deba Knife" is commonly chosen based on the size of the fish to handle. However, as the blade is thick, the larger the size, the heavier and more difficult it is to handle. At home, it will be easier to use if you choose one that is about 20 cm long. Even a "small Deba" with a blade length of about 10 cm can adequately handle fish and poultry, and it can be easier to use than a proper Deba. Therefore, if you don't have many opportunities to use a Deba knife and you want to choose only one, you should choose a small Deba knife. The "Middle Deba" (also known as "Ai Deba") which measures about 15 cm and has a thin blade is also convenient because it is easy to grate the fish and eat it as is. However, as the blade is not thick, it is not suitable for cutting hard bones.

Steel (Hagane) | With Assiduous Care, Sharpness is Stellar

"Aogami", "white paper", "Yellow paper", etc. represent the Hitachi Metals steel types used for blades, and are generally blue, white. It is said that the sharpness is sharper in the order of yellow (however, it is easy to chip). This is a Deba knife in White Paper Steel.

Steel is a metal made by adding carbon to iron. Steel is primarily used for Japanese knives. Steel knives are heavy, sharp, and durable. Moreover, as the material is hard, fish bones can be well cut. On the other hand, it also has the characteristic of being easily chipped and rusted, so it should be cleaned regularly after use. Steel is recommended for those who don't have to worry about diligent care and want to use it all their life.

Stainless Steel｜ Highly Durable and Easy to Clean

Stainless steel is an alloy of iron added with chrome. Stainless steel is mainly used for Western knives. It resists rust, does not fade easily, and is easy to maintain. Moreover, it is significant that the blade does not easily turn and has high durability. There are different price types, from cheap to high-end. On the other hand, its sharpness is inferior to that of steel, and its disadvantage is that it is harder to sharpen than carbon-containing steel. Stainless steel is recommended for people who have difficulty sharpening their blades or who cannot sharpen their blades due to a lack of time.

Ceramic / Titanium / Composite Material

The "ceramic" is a kind of light pottery, free of rust and metallic odor. Sharpness lasts for a long time, but a special sharpener is necessary when sharpening. It also has the disadvantage of being vulnerable to shocks and can get damaged easily. "Titanium" is a kind of metal, but since it doesn't have the characteristic smell of metal, it doesn't rust. It is lighter than ceramic, less likely to flip, and it has the advantage of being able to be sharpened with a sharpening stone. However, it is not suitable for people who appreciate sharpness. Moreover, there are also composite materials in which steel or stainless steel is used as the core, and both sides are assembled with stainless steel. This is a material that possesses both the cutting power, easy maintenance of stainless steel, and resistance to breaking. Kitchen knives using this material are also called interruption knives. Recently, composite materials based on Damascus have been attracting attention.

Deba Knife Combining Sharpness and Ease of Sharpening of Seki Sonroku

The Seki Sonroku Deba knife, which inherits from the know-how of sword-making for household knives, and continues to produce artistically beautiful and sharp knives. It is characterized by its blade sharpness due to the "thread-cut blade attachment" method, difficult to achieve with stainless steel blades. The handle is also octagonal and easy to grip, and natural wood is specially treated to make it water-resistant.

Here are two Western-style double-edged knives that are sharp if you insert the blade vertically.

Japanese Fish Knife Cutting

This is a knife of Western style made of high-quality high carbon stainless steel and molybdenum steel resistant to rust and sharp. The blade and the edge are integrated, which makes it difficult for water to enter and keeps it clean. It's a beautifully designed western-style blade using blackened reinforced wood for the handle, which is easy to hold in your hand. It is a knife that can be regularly used for a long time by regularly sharpening it to maintain its sharpness. It can be said that it is an ideal western-style knife made with high-level technology.

Japanese Pure Steel Deba Knife that is Particularly Sharp

A full-fledged Western Deba knife made of Japanese steel, which is characterized by its sharpness. As it is steel, care is essential in preventing it from becoming rusty. You can use it for a long time by taking care of it after use and diligently sharpening the blade. While it can be said to be a professional kitchen knife, it is a kitchen knife suited to those who want to experience sharpness at home. You can feel in your hand the nice texture as much as with the natural wood handle.

Deba knives that are generally sold are single-edged knives with one-sided blades. The single-edged blade is designed to easily remove fish bones or cut into pieces according to the direction of the blade. However, most commercial Deba knives are designed for right-handers, and even if a left-hander forcibly uses a right-handed knife, it is difficult to use, and the cut is not beautiful. It's a shame that the price is a bit high, but if you're left-handed, choose a special left-handed knife or a double-edged blade with both blades.

A Seamless Kitchen Knife for Easy Cleaning

A small Deba knife made of special alloy stainless steel is made by applying various processes to iron ore obtained in Sweden. It has excellent wear resistance and the handle is easy to grip, and even beginners will find it easy to use. It does not break and is easy to sharpen, so it is perfect for those who want to use it for a long time. The design is integrated with the stock handle, so it is easy to wash and does not collect food debris. You can always keep it clean.

A small Deba knife allows you to remove fish scales from the back of the blade. For small fish, this small Deba knife will be useful. The handle is familiar natural wood. It can be used in fishing and outdoor scenes. It's nice to have a convenient bag to carry. Of course, it's an easy-to-handle size at home, so if you're considering a small Deba knife, try this one.

This product has a good reputation for its sharpness due to its "water grinding blade attachment" which shines by artisanal craftsmanship. Molybdenum steel with a lasting sharpness is used for the blade. The handle is made of stainless steel and is a seamless type without welding. The flat handle has a shape that fits in the hand and can be gripped firmly. It is dishwasher safe and easy to clean.

Professional Deba Knives are Also a Gift

It is also used by professional craftsmen. High tech craftsmen make it with care. Deba knives made by blacksmiths and knife sharpeners are slightly larger with a blade length of 24 cm. This product is perfect for those who have gotten used to using small Deba knives. Although it is an expensive kitchen knife, it will last a long time thanks to its high-quality materials and production method. It is also an excellent gift for those who like kitchen utensils and professional cooks.

Deba Knife Seeking Home Use Convenience

It has a moderate weight and is well-reputed for its ease of cutting. It looks like a Japanese knife, and the combination of a stainless-steel blade and a wooden handle is as pleasant as a Western knife. You can firmly chop fish bones or make fish balls on the back of the blade. The Deba knives with good Japanese and Western styles are perfect as gifts.