Japanese Deba Knife 12.7 cm NJD047

Deba – a compact classic for filleting fish and precision kitchen work

This Hon-Deb model is a smaller version of the traditional fish filleting knife, designed for delicate work with smaller specimens or cuts of meat. The thick, sturdy blade and single-sided grinding ensure clean, controlled cuts without delaminating meat. The knife was forged by hand from high-carbon steel, guaranteeing excellent sharpness and the distinctive raw look of the blade.

Features:

Overall length: 266 mm Blade length: 127 mm Blade height: 46 mm Back thickness: 7 mm Weight: 158 g Sharpening: one-sided (for right-handers) Steel: High-carbon, forged – Ni Mai – two-layer construction, where a hard core forms one side of the blade, and the other is made of more ductile steel for better control. Handle: Wa-Handle style natural wood with ferrule ring Finish: raw, with visible forging marks and patina

What is Hon-Deba?

Hon-Deba is the original, heavier form of the Deba knife used in Japanese kitchens for filleting and portioning fish. Its design allows for the cutting of bones without the risk of chipping the blade, and the proper balance facilitates smooth handling of the blade. Smaller versions, such as this one, provide exceptional precision when handling small products.

Kanji on the wedge:

カジキ (Kajiki) – meaning “swordfish” or “fish of the genus marlin”. The making of this type of knife is often associated with workshops specializing in tools for fishermen and cooks working with raw fish, further emphasizing its functional purpose.

Maintenance of high-carbon steel:

After each use, wash the knife in lukewarm water and dry thoroughly. Do not wash in the dishwasher or leave in humidity – steel can corrode. Store in a dry place, preferably in a saya scabbard or on a magnetic stand. Sharpen on water stones, maintaining the one-sided profile and angle appropriate for Deb.   This Deba is an exceptional example of Japanese precision – light, balanced and made for perfect fish handling.