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Japanese Deba Knife
Every knife was designed with a particular task in mind. A Deba, meaning “pointed carving knife”, was originally designed in Japan with the task of boning fish and meats in mind. If you will be performing the task of boning meat, fish or poultry in your kitchen, a Deba is a great knife for you. The Deba sports a rounded handle, this design feature allows for very precise movements and comfort for the user. The Deba design has a one sided blade, this makes for a very sharp edge and ease of maintenance. The length of a Deba is usually rather long, they are found up to 12 inches in length. Deba knives are made to be a bit heavier than a utility or chef’s knife. The heavier design is an attribute when cutting small bones; much less pressure is needed to cut the bone when the blade is sharp and heavy. Again, if the task you need to perform is boning, a deba may be the best selection for your kitchen.
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Useful information! I don't know one knife from the other but am well aware that each has a specific task it performs.
Just thought I'd chip in and add a link to a photo of a deba. Incidentally, from the characters used to write "deba" in Japanese, I'd guess the etymology of "deba" is "protruding blade." The photo does seem to verify this.
 |  | nick Sep 21, 2008 14:09 | |
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This intel was contributed by bbug
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May, 2012
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