A Japanese fish knife, or deba, is an entirely different beast to the western version. It is chunkier with a thick spine, no flex and a short triangular blade. Importantly it is single beveled to let you get maximum meat off the bone. it is a different style of knife for a different style of fish prep but, given the level of fish consumption in Japan, there must be something in it!

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  1. Deba knife, Shirogami 2 steel, kasumi finish - Masamoto - Kitchen Provisions
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