Deba knife, a Japanese knife which is specifically for filleting fish 1/2

The other day we introduced knives for neatly cutting roll sushi and sashimi. 

But if you’re a chef or a cooking enthusiast, don’t you want to start from the beginning and fillet the fish yourself? 

This time we’ll introduce the deba knife, a Japanese knife which is specifically for filleting fish. 

Source: http://item.rakuten.co.jp/plusys7022/35995/ 

This time we’ll introduce the deba knife, a Japanese knife which is specifically for filleting fish. 

When it comes to fish bones, the deba knife is unrivaled among other kitchen knives. The knife’s great cutting ability is plain to see in its curved blade and sharp, pointed tip.When you fillet a fish, you can’t insert the knife just anywhere.  

The basic method, called “san mai oroshi,” involves slicing the fish into three layers, starting from the belly.  

3 Piece Filleting 

Source: https://www.youtube.com/watch?v=qp0kmLKkLCQ 

The tip of the deba knife is pointed so that it can slice into the flesh of the fish much more easily than a blunt tipped knife. The curved blade is well suited to both slicing the meat of a fish from the bone, and to cutting other ingredients which require more force and weight behind the knife. 

The upper half of the blade can be used to descale, gut, and effortlessly slice through the small bones of fish. 

Next time we'll tell you how to pick a deba knife for you.

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