The deba is a stout, triangular, usually single-beveled blade made for breaking down fish and other seafood. The deba dates back to the late 1500s and was one of the most important Japanese knives until the advent of refrigeration when prepackaged fish made home butchery obsolete. The heel of the deba is used for rough work like cutting through the spine and the center of the blade is for more refined work like removing fillets. Although the deba is heavy, it is capable of great precision and when used skillfully, leaves only minimal meat on the bones.
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Tosa Tadayoshi 135mm Funayuki Aogami 1 Walnut/PC
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- €56,53
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Tosa Tadayoshi 150mm Funayuki Aogami 1 Walnut/PC
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- €58,48
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Tosa Tadayoshi 150mm Ryo Deba Aogami 1 Walnut/PC Handle - Ambidextrous
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- €105,26
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Sakai Kikumori Tomoshibi 150mm Deba Shirogami 2
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- €192,98
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Morihei Yoshitomo 150mm Deba Carbon Steel Poplar
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- €126,70
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Hitohira Togashi 150mm Deba Aogami 2 Ho Wood with Saya
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- €292,39
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Hitohira Gorobei 165mm Deba Shirogami 3 Ho Wood - LEFTY
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- €204,68
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Hatsukokoro Yoshihiro Yauji 150mm Deba Aogami 2 Damascus Ebony Handle
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- €276,80
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Hitohira Togashi 150mm Deba Shirogami 1 Tachi Ho Wood with Saya - LEFTY
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- €365,49
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