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Deba knife: how to use it?
Deba knife features .jpg "Couteau deba utilisation")
The Deba knife is a Japanese kitchen knife that can be translated as a "knife with a protruding blade". Originally used to work fish, it is equally effective for mincing meat by hand or making tartare.
The Deba knife has a pointed blade ranging from 11 to 23 cm in length. Its front part is ideal for lifting whole fish fillets. The rear part can be used to break the shell of shellfish or to break small bones. It can also be used in place of a slicing knife. In fact, its heavy blade is thicker than that of a traditional slicing knife. Its rigidity enables you to exert strong pressure on it to cut fish heads, backbones and tails cleanly.
What's more, the blade of the Deba knife has an asymmetrical geometry. Its one-sided sharpening gives a bevelled cut. Generally designed for right-handers, there are very few models available for left-handers. This is simply because Japanese left-handers are accustomed to using the same knives as right-handers, so there are virtually no asymmetrical-blade knives suitable for left-handers - it's a handy trick to have!
Using the Deba knife 
The Deba fish knife is ideal for the following preparations.
Lifting fish fillets.
Cutting fish heads, bones and tails.
Make sushi and maki.
Break shellfish.
Like all knives, the Deba knife needs to be sharpened to maintain its cutting edge. To achieve this, you can sharpen it regularly with a whetstone by following our tutorial on this page. In addition, always use a cutting board to preserve the blade's edge for longer.
