Tool: Deba Knife

The Deba Knife is similar to a heavy western chef's knife and is perfect for boning fish, poultry, and meats They are a traditionally Japanese style kitchen carver and used to cut fish, chicken and meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba hocho first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
The deba is not intended for chopping of large diameter bones.