Deba

About Deba Knives
A Deba knife is used to grate fish and is usually single-edged. A 10 to 14 cm blade is called a Ko-Deba (small Deba), and a 15 cm or longer blade is called a thick blade, with a peak as broad as 1 cm.

Yoshimune Knives Kuro-Uchi kitchen knives are produced in Tosa City, Kochi Prefecture, Japan's most prominent production area for steel kitchen knives. Because of its location facing the Pacific Ocean and the variety of fish harvested, Yoshimune Knives produces double-edged knives in pursuit of ease of cooking fish.

Usage
Fish heads are hard and require a lot of force to drop or split in two, but by placing your palm against the thick peak, you can safely push off the fish with your weight in a stable position. Thus, we recommend these knives to fishers and those who like to cook fish often!