A powerful knife for gutting and filleting fish is called a Deba. The majority of debas are single bevel knives, which means they have only one side that has been ground and a flat back. These are often composed of carbon steel, which requires routine maintenance and lubrication to prevent rust. Deba is now frequently used to debone and prepare meats with small bones, including chicken. Deba of many various forms and sizes are accessible since Japanese cuisine uses a wide variety of fish and seafood species, sizes, and species. Deba knives from the top Japanese brands are available at Haganero-store.

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The highest price is € 250,00
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