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Deba bōchō (Japanese:出刃包丁) — "fish-preparer" — are a style of Japanesekitchen knives primarily used to cutfish, though are also used occasionally in cuttingmeat.Debas have wide blades and are the thickest of all Japanese kitchen knives and come in different sizes — sometimes up to 30 centimetres (12 inches) in length and 10 millimetres (0.4 inches) thick — but usually considerably shorter, normally between 12 and 20 cm (5 and 8 in) long with a blade between 5 and 7 mm (0.2 and 0.3 in) thick. The larger form of knife is called anhon-deba, ("true deba") whereas the smaller form is ako-deba.
Thedeba bōchō first appeared during theEdo period inSakai. Following the traditions of Japanese knives, they have just a single bevel to the edge — with anurasuki hollow back on premium blades — so generally come in just right-handed versions, but left-handed ones can be found in specialist shops. It is designed to behead and fillet fish. A deba's thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
Traditionally,deba knives are made ofcarbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available instainless steel. The carbon steel blades can be honed into a sharper cutting edge. Thedeba is not intended for chopping large diameter bones ofpork orbeef.
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