Hitohira Nakagawa Mosuke Silver #3 Mioroshi Deba 210mm Ho Wood Handle

The Deba is the traditional Japanese fish filleting knife. A classic shape that’s been around for centuries. It’s made for breaking down fish and small debas can be used for poultry too. The single-bevel geometry makes it super efficient for filleting, it's strong, low in friction, and capable of taking on an incredibly sharp edge.
It might take a little adjustment in technique if you’re used to western filleting knives, but the results are often worth it. A Deba is sturdy enough to handle fish bones, yet sharp enough to give you clean, precise cuts which means better texture, better taste, and better quality all around.

This is a stainless steel knife. Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen. While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives. To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.