Japanese Deba Knife 21 cm NJD003

Deba 210 mm – traditional Japanese knife for filleting fish

This model is a classic Hon-Deba, designed for precise filleting and portioning of fish, as well as fine work on poultry meat. Thanks to its solid construction and single-sided sharpening, the knife provides excellent control and clean, smooth cuts.

Features:

Type: Deba (Hon-Deba) Overall length: 380 mm Blade length: 210 mm Blade height: 52 mm Back thickness: 11 mm Weight: 432 g Sharpening: single-sided (for right-handers) Steel: high-carbon, Honyaki – a solid knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of greater maintenance requirements Handle: natural wood, Wa-Handle style Finish: raw, with visible forging marks and patina, emphasizing the artisanal character

What is Hon-Deba

The Hon-Deba is the original, classic version of the Deba knife – massive, heavy and designed for working with whole fish, including cutting off heads and filleting. Unlike lighter variants, such as the Ko-Deba or Mioroshi-Deba, the Hon-Deba has a thicker back (often more than 10 mm), which gives it exceptional stability and resistance to hitting bones. It is an essential tool in traditional Japanese cuisine, especially in the preparation of sushi and sashimi.

Kanji on the wedge:

刻印 (engraver) shows the name of the master blacksmith and the workshop – indicates the author’s workmanship in a traditional technique(Masakuni).

Maintenance of high-carbon steel:

After each use, wash the knife thoroughly with a soft sponge and dry with a cloth. Do not leave in moisture or in the dishwasher – this can cause corrosion. Sharpen the knife only on water stones, maintaining the original sharpening angle.  

This Deba is a combination of strength, precision and craftsmanship – a classic of Japanese knife-making at its best.