Hitohira Onihiro White #1 Funayuki 150mm Ho Wood Handle (D-Shape)

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 carbon steel knife with a soft stainless steel cladding. Many Japanese knives are constructed with a 3-layer design known as “San Mai,” where a hard, high-quality steel core is sandwiched between two layers of softer steel or iron. In this case, the core is made of carbon steel, while the outer layers, or cladding, are composed of stainless steel. This construction combines the benefits of a carbon steel edge, such as easy sharpening and excellent edge retention, with the added corrosion resistance of stainless steel for the rest of the blade.

Although the cladding offers protection against oxidation, it’s still important to care for the knife properly. Store it clean and dry, avoid air-drying after washing, and never place it in the dishwasher. Additionally, steer clear of cutting very hard materials like frozen food or bones, which can damage the edge.