Deba & Mioroshi Knives

Breaking down whole fish calls for a knife with weight and a strong spine. The traditional deba has a thick, heavy blade that cuts through heads, collars and pin bones and separates fillets cleanly from the frame. The mioroshi deba is longer and slimmer, adding the reach to fillet and portion larger fish in long strokes.

This collection also includes the funayuki, a lighter fisherman's knife. Choose from Inox, VG and Ginsan stainless for easy care, or Kasumi, Hongasumi, Aonamiuchi and Honyaki carbon steels for traditional performance.