Japanese Deba Knife 15.5 cm NJD045

Deba – light, precise and authentic

This Hon-Deba is a slimmer, lighter version of the traditional fish filleting knife. Despite its subtler design, it retains the key features of its kind – one-sided sharpening, excellent balance and control over each cut. Thanks to its thin 4-millimeter blade, it works well for delicate filleting of smaller fish and precision kitchen work.

Features:

Type: Deba (Hon-Deba) Overall length: 294 mm Blade length: 155 mm Blade height: 42 mm Back thickness: 4 mm Weight: 134 g Sharpening: one-sided (for right-handers) Steel: high-carbon, forging – Ni Mai – two-layer construction, where a hard core makes up one side of the blade and the other is made of a more malleable steel for better control of the work. Handle: natural wood in *Wa-Handle* style with ferrule ring. Finish: raw, with visible forging texture and natural patina  

What is Hon-Deba

Hon-Deba is the prototype of all Deb – a heavier, classic knife used in Japanese kitchens for filleting fish and precisely portioning meat. It provides stability, power and excellent control when cutting bones, while protecting the delicate texture of the meat.

Kanji on the wedge:

刻印 (engraving) on the blade and handle depicts the notation ハラ小請合 (Harakoiukeai), a phrase that can be translated as “Guarantee of workmanship by Hara” or “Hara Handicraft.” ハラ (Hara) – the name of an artisan or blacksmith workshop, literally “Hara”. 小請合 (Ko-ukeai) – a term referring to an artisanal commitment, meaning that the product was made and signed by a master, rather than mass-produced.

Maintenance of high-carbon steel:

After each use, wash the knife by hand in lukewarm water and dry thoroughly. Do not wash in the dishwasher or leave in moisture – steel can corrode. Store in a dry place, preferably in a saya scabbard or on a stand. Sharpen only on water stones, maintaining the traditional one-sided profile.   This Deba is an exceptional example of Japanese craftsmanship – lightweight, authentic and made with complete dedication by a Hara master.