Deba knife characteristics Hon-Deba knives have sharp, tough blades that are typically 150mm to 330mm in length, and are 5mm to 9mm thick. For the average user, a 180mm blade length is recommended, however it is best to match the size of the blade to the size of the fish that you will cut and fillet.
As we mentioned earlier, a Western Deba or Yo Deba shares the same function but has the cutting surface sharpened on both sides. Yo debas feature a less steep learning curve but can be used in all the same ways as a traditional single edged deba.
I've used a single deba professionally for about ten years, cutting everything from saba/mackerel, amadai/tilefish to chicken and duck. It's one of my favorite knife types and really, if you get used to it, can be used for all sorts of things.
Sure, you can use a Deba to cut vegetables, but it will be less efficient and fine-cutting than a dedicated vegetable knife such as a Nakiri. It also won't be as dynamic as a multi-use knife like a Gyuto, Bunka, or Santoku.
If you want a multi-purpose knife for cutting larger quantities of meat, fish and vegetables, Gyuto (Chef's knife) or Bunka are an excellent choice. If you prefer a bit shorter blade type, Santoku knives are the way to go.
The Ai-deba has a very similar blade profile to the Hon-deba, but has a somewhat narrower blade and is thinner and lighter in weight. When compared to the Mioroshi Deba, the blade of the Ai-deba is typically taller, thicker, and more substantial.
A scaled-down version of the standard deba. Ko means 'small', so ko-debas are thinner and shorter, measuring about 100 to 135mm (3.9 to 5.3 inches) in length. Used for filleting smaller fish, such as mackerel and sardines.
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What is a Kiritsuke knife best for? The Kiritsuke is best for cutting vegetables and slicing fish, just like the Usuba and the Yanagiba. It can also be used to thinly slice or portion boneless proteins, such as chicken. However, it is not a substitute for a Chef's Knife or the Gyuto, and should not be treated like one.
They feature a straight square blade, like a small cleaver and are ideal for vegetable centric cuts such as julienne, brunoise and allumette. Nakiri are ideal for precision vegetable cuts and is a great option for cutting into dense, hard skinned veggies like pumpkins, squash and root vegetables.
As Masaaki Saito, owner of Saito Knives, explained, unlike boning or filet knives, Deba knives are not only used to filet but also to cut through bone and clip off fins so the cook can use all parts of the fish. “Deba knives are designed for breaking down whole fish,” he says.
The extremely sharp edge of the Deba is due to the single bevel blade (also called a chiseled edge), which is a typical characteristic of traditional-style Japanese knives. Simply put, single bevel means that the blade is ground (sharpened) on only one side, usually at an acute angle between 10 to 15 degrees.
The yo-deba is the Western style version of the traditional Japanese deba. It is a heavy-duty butcher knife used for cutting meat with minor bones and fish.
My understanding is that - until Carter starter to use the denomination 'funayuki' for a shorter free-style gyutos (the same way he uses 'wabocho' - a term that makes even less sense - for a free style santoku) funayuki was simply a thinner, middle size single bevel knife used by fishermen as an all purpse knife around ...
Deba knives aren't too long but the lengths can vary from 150mm to 330mm. A length of 180mm is generally recommended for most people. Ultimately, the size of the Deba knife that you will run with will depend on the size of fishes that you plan on cutting and filleting.
Bone spading knife [Maboroshi] The Japanese bone spading knife is used for cutting meat from bony chops such as sparerib. Since pulling the knife along the bone, the body blade is thick in comparison to others. The edge of the blade is also thick so as not to chip in a blade.
Western Deba (Yo-Deba) --- Western Deba or Yo-Deba is the Western-style version of the traditional Japanese deba. The edge is generally double-edged. The Western Deba has heavier weight and more durable edge, designed for harder use --- for cutting a fish, chicken (includes bones) and shrimps, lobsters.
Ko Deba (Small Deba) | Ajikiri
The Japanese word "Ko" means “small” or “short” in English, and the Ko-deba is a small Deba that is commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish, particularly Aji (Japanese horse mackerel) - hence the alternative name of Aji-deba, or Aji-kiri.
The sujihiki is the Western-style equivalent of the traditional yanagi knife. The Gyuto is a Japanese chef's knife with a Western style curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
Both mean “to write”. Kaku is the casual form, also called Dictionary Form. Used when speaking to friends or very informally to coworkers, possibly with those who are “beneath” you in rank/age. Kakimasu is the ~masu form, used in formal or academic situations, or when you do not know a person well.
There are three primary knives that every home cook should have in their kitchen: a chef's knife, a serrated knife (also called a bread knife), and a paring knife.
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades. The Shun Classic Western Chef's Knife, handcrafted in Japan, is Bobby Flay's recommendation for the best chef's knife. He's talked about the Shun brand many times, and says he uses this particular knife for most everything.
Carbon steel blades are also well-known for having high wear resistance, which enables them to keep their edges sharp for longer than stainless.