Made in Japan
Deba Filet Knives
A thick, sturdy knife for filleting whole fish.
The deba is the essential fish knife of the Japanese kitchen. Its heavy spine and single-bevel edge let it remove heads, cut through pin bones and collars, and separate fillets cleanly from the frame. The weight of the blade does much of the work, while the fine edge near the tip handles delicate filleting.
Choose a smaller deba (105 to 150mm) for mackerel, trout and other small fish, and a larger one (165 to 210mm) for salmon, snapper and bigger catches. For long, thin fillets, see our mioroshi deba. Pair it with a yanagi for slicing the finished fillets.
- Handcrafted in Japan
- 100+ years of mastery
- Free U.S. shipping over $100
- Advice from our knife specialists
