Characteristics | Japanese Deba Knives | Japanese Knife Manufacturer TERUYASU FUJIWARA

Until the introduction of Western culture in the Meiji era, Japanese food culture was centered on fish and vegetables.

At that time, Deba knives were widely used as knives for cooking fish, and Nakiri knives as knives for cooking vegetables.

The characteristic of the shape of the Deba knife is that it is single-edged. This is the same as the sashimi knife (Yanagi blade knife), which is also good at handling fish.

Since it is a single-edged blade, even if you pull it straight down and cut it, it will tilt in the direction without the blade and you will not be able to cut it straight.

Instead, it cuts while advancing the blade to the left. By doing so, you can grate the fish cleanly.

Also, because it is slightly heavier than a normal kitchen knife, you can cut fish bones more easily than a normal kitchen knife with a thick blade.