Which Japanese knife to use for fish?
Deba knives are attractive for their sharpness. If the cut section is beautiful, the appearance of the dish will be improved. Deba knives are Japanese knives used when handling fish, and the blades are thick and heavy. It also offers great sharpness and can cut fish and poultry with their bones. It is convenient to have one because it can be used for a wide range of cutting, such as taking scales with the back of the blade or hitting the fish to make balls. There are different types such as the main Deba , the medium Deba (phase deba) and the small Deba, but the ones suitable for home use are the "medium Deba knife" with a blade length of about 15 to 16 cm and the "small knife", with a blade length of about 10 cm.
Select by blade length for your fish
There are different types of Deba knives, such as main Deba knives, medium Deba knives, small Deba knives, and Ajikiri knives, each with a different shape and blade length, thickness, and width. Also, the size of the cutting board, the size of the countertop, and the space for storage are important points when choosing.
Deba knife (blade length 15 cm or more) | Practical for preparing medium-sized fish
"Hon Deba Knife" refers to the most common Deba knife and is used for general fish preparation, such as shredding fish and removing bones. It has a heavy and thick feel overall, and is characterized by its durability. It is suitable for handling medium-sized fish such as tuna, hamachi, and yellowtail. For home use, a blade with a length of about 15 cm is often used. In addition to fish, it can also be used to handle meat and crack shells of crustaceans such as crabs. However, it is still recommended for those who really want to cook fish.
Nakadeba knife (blade length 13 cm to 15 cm) | Perfect for grating and filleting
The "Naka Deba Knife" is thinner and lighter than the "Hon Deba Knife". It is also known as the "Aideba Knife". It is used for filleting fish, but it is not suitable for dropping the head or cutting hard bones. For small fish such as sardines, horse mackerel and saury, it is easy to handle with a blade length of about 15 cm. It is recommended for those who want a knife to handle fish but do not think it is enough to buy a full-fledged Deba knife.
Koideba knife (approx. 10.5 cm diameter on the blade)
As the name suggests, "Koideba Knife" is a small version of this Deba knife, and is characterized by its heaviness and thickness. It is suitable for handling relatively small fish. It can be used to cut two or three pieces of small fish, as well as medium and small bones. The blade length is usually about 9 to 12 cm.
If you already have a large Deba knife and want to handle small fish, we recommend a small one of about 9 cm, and if you only want to use a small Deba knife, we recommend a 12 cm one.
Horse mackerel knife | For small fish like horse mackerel
The "Ajikiri Knife" is thinner than the "Koideba Knife" and is suitable for handling small fish such as horse mackerel. Since the edge is of good quality, it is not easily damaged when cutting, and it is easy to use even in ordinary households because it has a small turning radius. The size is about 8-12 cm. It is about the same as a small Deba knife. It is recommended for heavy foods that are difficult to handle with a small Deba knife. For those who take it for fishing and handle fish, the one with a cover is convenient.
“Gros Deba”, “Salmon Deba”, “Tataki Deba”, etc. There are even more types of Deba knives!
In addition to Deba knives, there are "Salmon Deba" which specializes in fish wholesale, "Salmon Deba" for handling large fish such as salmon, and "Salmon cutting blade" for tapping and chopping fish. There are many types such as "Tataki Deba (black blow)". The name may be different depending on the region. In addition, although Deba knives are generally single-edged, there is also a type called "Western Deba" which has double-edged blades.
For home use, a small Deba is sufficient.
It is common to choose the size of the "Deba Knife" according to the size of the fish to be handled. However, since the blade is thick, the larger the size, the heavier and more difficult it is to handle. At home, it will be easier to use if you choose one that is about 20 cm. Even a "small Deba" with a blade length of about 10 cm can handle enough fish and poultry, and it can be easier to use than a real Deba. Therefore, if you do not have many opportunities to use a Deba knife and you only want to choose one, you should choose a small Deba knife. The "Middle Deba" (also known as "Ai Deba)", which is about 15 cm and has a thin blade, is also practical because it is easy to grate the fish and eat it as is. However, since the blade is not thick, it is not suitable for cutting hard bones.
Steel (Hagane) | With diligent care, the sharpness is exceptional
"Aogami", "white paper", "yellow paper", etc. represent the types of Hitachi Metals steel used for blades, and are generally blue, white. It is said that the sharpness is sharper in the order of yellow (however, it is easy to chip). This is a Deba knife made of white paper steel.
Steel is a metal made by adding carbon to iron. Steel is mainly used for Japanese knives. Steel knives are heavy, sharp and durable. In addition, because the material is hard, fish bones can be cut well. On the other hand, it also has the characteristic of being easily chipped and rusted, so it must be cleaned regularly after use. Steel is recommended for those who do not have to worry about diligent care and want to use it for a lifetime.
Stainless steel｜Very durable and easy to clean
Stainless steel is an alloy of iron with added chromium. Stainless steel is mainly used for Western knives. It is rust-resistant, does not fade easily, and is easy to maintain. In addition, it is attractive that the blade does not easily tip over and has high durability. There are different types of prices, from cheap to high-end. On the other hand, its sharpness is lower than that of steel, and its disadvantage is that it is more difficult to sharpen than steel containing carbon. Stainless steel is recommended for people who have difficulty sharpening their blades or who cannot sharpen their blades due to lack of time.
Ceramic / titanium / composite material
" Ceramic " is a type of lightweight pottery, without rust and without metallic odor. The sharpness lasts for a long time, but a special sharpener is required when sharpening. It also has the disadvantage of being vulnerable to impact and is easily damaged. "Titanium" is a kind of metal, but it does not rust because it does not have the smell of metal. It is lighter than ceramic, less likely to spill, and has the advantage of being sharpened with a whetstone. However, it is not suitable for people who value sharpness. In addition, there is also a composite material in which steel or stainless steel is used as the core and both sides are joined with stainless steel. It is a material that has the sharpness, ease of maintenance of stainless steel, and resistance to breakage. Kitchen knives using this material are also called interrupter knives. Recently, composite materials based on Damascus have attracted attention.
Deba knife that combines the sharpness and ease of sharpening of the Seki Sonroku
Seki Sonroku's Deba knife inherits the craftsmanship of sword making for household knives, and continues to make artistically beautiful and sharp knives. It is characterized by its sharpness due to the "thread-cutting blade attachment" that is difficult to achieve with stainless steel blades. The handle is also octagonal and easy to grip, and the natural wood is specially treated to make it water-resistant.
Here are two double-edged western-style knives that are sharp if you insert the blade vertically.
Cutting a Japanese fish knife
This is a rust-proof and sharp western-style knife made of high-quality high-carbon stainless steel and molybdenum steel. The blade and edge are integrated, making it difficult for water to enter and keeping it clean. This is a beautifully crafted western-style blade that uses black reinforced wood for the handle, which is easy to hold in your hand. This is a knife that can be used habitually for a long time by sharpening it regularly to maintain its sharpness. It can be said to be an ideal western-style knife made with high-level technology.
Deba knife made of pure Japanese steel which is particularly sharp
A full-fledged Western Deba knife made of Japanese steel, is characterized by its sharpness. Since it is steel, maintenance is important to prevent it from rusting. You can use it for a long time by taking care of it after using it and sharpening the blade diligently. Although it can be said that it is a professional knife, it is a kitchen knife suitable for those who want to have the experience of sharpness at home. You can feel in your hand the pleasant texture as much with the natural wood handle.
The Deba knives that are commonly sold are single-edged knives with a blade on one side only. The single-edged blade is designed to be able to easily remove the fishbone or cut into pieces depending on the direction of the blade. However, most commercial Deba knives are designed for right-handed people, and even if a left-handed person forcibly uses a right-handed knife, it is difficult to use and the cut is not beautiful. It is a pity that the price is a little high, but if you are left-handed, choose a special left-handed knife or a double-edged blade with both blades.
An easy-to-clean built-in kitchen knife
A small Deba knife made of special alloy stainless steel is made by applying various processes to iron ore obtained in Sweden. It has excellent wear resistance and the handle is easy to grip and even beginners will find it easy to use. It does not break and is easy to sharpen, so it is perfect for those who want to use it for a long time. The design is integrated into the handle, so it is easy to wash and does not collect food waste. You can always keep it clean.
A small Deba knife is used to remove fish scales from the back of the blade. For small fish, this small Deba knife will come in handy. The handle is made of natural wood that is familiar to you. It can be used when fishing and outdoor scenes. It is good to have a convenient bag to carry. Of course, it is an easy size to handle at home, so if you are wondering about a small Deba knife, try this one.
This product has a good reputation for its sharpness due to its "water abrasive blade attachment" which shines with craftsmanship. Molybdenum steel with a long-lasting sharpness is used for the blade. The handle is made of stainless steel and is of an integrated type without welding. The flat handle has a shape that fits in the hand and can be gripped firmly. It is dishwasher safe and easy to clean.
Professional deba knives are also a gift
It is also used by professional craftsmen. High-tech craftsmen carefully craft it. Deba knives made by blacksmiths and sharpeners are slightly larger with a blade length of 24 cm. This product is perfect for those who have become accustomed to using small Deba knives. Although it is an expensive kitchen knife, it will last a long time thanks to its high-quality materials and manufacturing method. It is also a great gift for those who love kitchen utensils and professional chefs.
The Deba knife seeks ease of use at home
It has a moderate weight and has a good reputation for its ease of cutting. It looks like a Japanese knife, and the combination of a stainless steel blade and a wooden handle feels as good as a Western knife. You can firmly chop fish bones or make fish balls on the back of the blade. Deba knives with good Japanese and Western styles are perfect for gifts.
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