Relax! Don’t get confused. This is neither a Japanese Language class, nor you have to learn their vocabs. However, you might be familiar with a saying like, “While in Rome, do as Romans do.”, right? If so, then tell me, why not use the best Deba knife (Japanese knives) to prepare Japanese cuisine like Sashimi? (A fish preparation)
Well, I can guess the dilemma. If you are a new cook like me, then the words mentioned above will confuse you about which one is the best budget deba knife? That’s why today I’ll try to give you the details about the ten best Deba knives according to my experience. So, stay with me just for the next 4 minutes. I hope you’ll get your desired one from my list.
What is the Deba knife or Deba Bocho?
Both the regular cook and professional chefs undoubtedly admit that Japanese cutlery has the same aristocracy as their culture. You will be surprised to know that they use the same metal of sword to create a Deba knife. Doesn’t it sound royal?
In Japan, Bocho means knives. And Deba Bocho indicates a pointed carving knife. You can also call the blade Hon Deba or Boning Deba.
The unique knife is famous from the early Edo period. Japanese people use it for cutting fish, meats, separating fillets, etc. They always prefer the former while comparing Deba vs fillet knife.
But never try to chop the strong bones with it because it has a carbon steely tapered blade and a stout handle with a sharp age. This combination is only suitable for delicate works. There are various shapes and sizes. Usually, the knives come with 180 mm to 330 mm lengths. Among them, 150-180 mm is suitable for the home. But the professionals prefer the large size.
Top-10 Best Deba Knives
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Top-10 Deba Knife Review
Deba knife has a wide range. According to my experience, I’ve enlisted ten products which are best in their way. Give it a check to know more.
Yoshihiro High Carbon Shiroko Kasumi brand is one of the age-old brands in Japan. This brand has been reigning the cutlery area for over 150 years. You can say the name is itself a brand. They started their international journey a few years ago. In the meantime, it captures the half market due to its outstanding craftsmanship.
The company focuses on every part of a knife. You know that a traditional silverware is made of carbon steel. Moreover, they use their own produced high carbon steel (white steel 2). They have a 65 scale score on the Rockwell scale.
The knife has a Kasumi gild. Kasumi is mainly a mist. For that mist, the blade doesn’t feel so harsh. And it helps to cut fleshes in a smooth slice. It is the #1 choice of Sushi and Sashimi chefs.
This brand also provides you excellent maintenance facilities. You will get a traditional sheath free within the leading packaging.
The word ‘Kanso’ means simplicity. On the other hand, the Shun (Shoon) brand is dedicated to retaining its cultural heritage. The company focuses on balance most. A shun knife needs 100 steps to complete.
Their product is a fusion of modern functionality with a traditional outlook. The Shun blade is also famous for its aristocratic design. They follow the Zen philosophy to design their knives.
Their blade is made of AUS10A stainless steel. This is a hand-sharpened double-beveled blade with a triangle shape tip. With a sharp edge, you can cut multiple things.
They create top rated handles. For this part, they use the ‘Tagayasan handle,’ which is also known as ‘Iron Sword handle.’ This is one of the best Deba knife in our review.
Shun blade need to be maintained carefully. There are no maintenance facilities with the package. So it is best to use the whetstone stone. And sharpening on the stone is still the perfect way of deba knife sharpening.
AZUMASYUSAKU is one of the best budget Deba knife. This is a handmade knife from Honoman. It is a Japanese cutlery brand.
Hocho manufacturer takes the design from traditional Techniques. It is known as Tosa. Blacksmiths make it with a hammer. Those who are craft made lovers can try this. Due to being a handmade product, it doesn’t contain any professional finish. But don’t think that it has less quality.
This also has a double bevel blade-like other Deba knives. They use the Aogami steel two blades for excellent sharpness. The measurement of the edge is 180mm or 7.1 inches.
Their blade edge has a bluish tint with a rough finish. But you will get a smooth cut because the blade is ultra-thin. They use two-layer carbon steel for extra protection.
The handle part is, as usual, made of Mongolian wood. But there is plastic on the back of the handle of the best Japanese Deba knife.
It is a confusing part of the knife. People with left hand or right hand can both use it.
This is a product of Kai Corporation. Kai is famous for its Japanese cutlery. Magoroku brand knife is designed with vanadium steel. It keeps the blade rust free for a long time.
The blades have a length of 165mm. The blade is sharper than typical cutting knives. And there is a good polishing on edge. You can use it for a superior fish cutting.
Low carbon hard AG10 is the best steel for the Deba knife, and you will find it in the blade of this sturdy but small Deba knife.
It is different from others due to its handle because they will provide you the ease of service with an octagonal handle. Additionally, the handle is laminated.
It is the Yoshihiro brand again. You already know the specialty of the brand as a traditional but best japanese deba knives. THIS one is different from the first one. It is an octagonal knife, which is the main difference with the basic Yoshihiro.
The hardness of the blade is astonishing. The Rockwall ratings vary between 63 and 64. The forged iron blade has a mist pattern that makes the knife aesthetically pleasing while working in the kitchen.
When you are dealing with the head and bones of the fishes, it requires a sturdy but flexible knife. Steel#2 from the house of Yoshihiro Hongasumi will give you ease. Cutting large bones and even fileting big fishes like Tuna or Salmon is like a breeze with this knife.
A combination of concave grind and flat rim allows the blade to cut through any food without damaging the texture. Therefore, when you are slicing the softest and pinkest salmon, this blade will give you the thinnest and most delicate cut.
The octagonal handle is designed for maximum grip and seamless use in any kitchen. No matter if you are a fish lover or a sushi chef, this deba knife will be your best buddy in the kitchen.
There is a story behind the weird name. The origin of this brand is in Sakai. Besides, it is also a handmade brand. The knife smiths there stole a copy of the current category. Then the Ajioka Cutler group reshaped it with 17 layers of Damascus knives.
THIS is how the name comes. Ajimasa knife is a Japanese brand knife. The Japanese use it for vegetable cutting. The blade has 17 layers of white Damascus steel. Damascus is famous for its longevity. So you can say that Ajimasa can be your preferable tool in the kitchen.
However, these 17 layers of steel make the edge more robust and create a thin tip. That’s why Chefs also use fish filleting procedures. It offers a 180 mm long blade with a black wood of the mahogany handle.
SHI Ba Zi Zuo is mainly a Chinese brand knife. It is a fusion of deba and a regular knife. It has a splendid catalog of service. Comparative to other shines e knife, it has a high-quality carbon blade with 3 layers. And the layers are also of stainless steel. Their carbon score is 56-58 on the. RWC scale. The high carbon edge ensures long-time durability for this best size deba knife.
Not only for home-based use, but it is also popular in professionals’ help if it has dicing facilities with slicing and cutting.
It has a high-end blade finishing with a nonstick coat. This nonsticky effect adds more value to the edge. The edge remains sharper for a long day.
They use Rosewood in the handle. Moreover, it provides a finger grid to avoid any damage in your finger. The handle is full tang in size. So it is easier to grab. Despite having all those quality, they provide you high maintenance package with a limited
This is another multipurpose knife. It is not the traditional Deba knife, but you can do filleting with it. This knife is lightweight compared to many debt knives.G7 is famous for its one-piece steel made technique.
The rock blade gives you a sharp edge, which ensures the best slicing facilities with fish fillets. You can also cut the fish belly with three thin layered slices.
It has a sophisticated design from up to bottom. There is a particular hollow grounded handle with a compact design? A finger notch is available between the blades and handles to reduce the risk of an accident.
It has a stainless steel handle, which is an excellent part. But they are set up in a mold. Otherwise, it can slip from your hand. This 7-inch blade is also used for butchering. To maintain this high-end blade, you can use an electronic sharper or a synthetic whetstone that will be best.
Well, it is a sushi time. BigSunny, a 7-inch knife, is a sushi specialist. BIG SUNNY has a germen finished blade. It has a fine tip. So you can fillet for Sushi within 3 seconds. They use carbon: stainless steel in the blade, which ensures long-time usability.
As a handle, they use Rosewood. The handle is smooth to grip, but it’s not slippery, actually. The sharp blade provides a professional outlook.
The ultra-thin slicing capacity makes the knife preferable to the Sushi Chefs. They swear to it. One more thing you can use it for Sashimi too. Anyone can use it at home or for professional purposes
This all-rounder knife needs extra care. AS it has a sharp tip. So keep it out of children. And the handle is made of Rosewood. So be more careful about it. It is the top level sushi knife.
What if you find the best budget deba knife? Most probably, everyone will grab it. Thanks to Kai Corporation. Wasabi is a single-bladed debt. It is one of the most used knives. Besides filleting, it can chop herbs, meats, etc. The blade as usual of carbon steel with a 6-inch diameter… But the amount will surprise you. It needs 6 kg.
With a 16 degree angle, the edge is sharp. But it is not a full tang knife.
Kai manufacturers focused on the relaxation of users. That’s why they use a round shape handle. The specialty of the Kai handle is the blackwood. They also use Pakkawood in the handle section. This one has a mixture of resin. Moreover, the handle provides a good grip.
Kai is not moisture-proof. So if you keep it in a damp place, then it can be fragile. So maybe you think that it will be a hazardous utensil—nothing like that. Proper maintenance can eradicate this problem. And in the last part of the article, I will share how to maintain it.
Buying guide for the best Deba Knife Brand
Well, now you have reviews about the best deba knives on your cell phone. Most probably, the thoughts are impressive enough to buy one of them. But the most exciting fact is that you don’t need to go to Japan for a quality based knife. If you consider the following points before purchasing, then it will surely be a great deal. So take an in-depth look at these.
● Blade materials
One of the essential parts of a regular Deba knife is its blade. This blade material ensures the ease of cutting. Manufacturers use high-grade stainless steel in Knives. But there are two types of blades. Such as
Stainless steel uses the least amount of aluminum. It makes the steel rust-proof. Typical knives use sets as the necessary materials.
On the contrary, carbon steel is suitable for traditional knives. Because it is rust-resistant, so it can give you durable service. As a chef, you want to retain the sharpness of your favorite tool. If so, then go for carbon steel. Though they need high maintenance, the carbon steel materials have a sharp edge, giving you a professional output.
The knife’s handle is another vital part of knives. Think for a while; if you can’t grab a blade with flexibility, then your task will turn into a disaster. So take care of it before investing money. Traditionally most debts had a wooden handle.
Though recently they have plastic and metal handles, the wooden handle has its demand. Because it can give you a firm grip. Additionally, according to the shapes, Deba knives have two types of handle also.
Yo Shape or Yo Deba knife
Yo handles are the modified version of typical western handles. There might be a bolster or not. It is an extended tang also. Most of the best western Deba knife comes with a similar handle like it.
Wa Shape or Wa Deba knife
On the other hand, most of the traditional Japanese manufacturers used Way handles. They are in D or Octagon Shapes with a wide blade diameter of 1 inch. This Mongolia wooden shape is easy to maintain.
Moreover, you have to choose the handles according to your active hand. If you are involved with the left hand, then select D-shape to handle. And righties are God’s favorites. That’s why they find all the shapes easy to handle.
● Blade Features
Deba has an asymmetrical blade finish, which means there is a single-sided sharp edge; the blade has a bulky thickness with a hollow ground at the back. So the tip won’t bend easily. Here you will get a long-lasting service.
Though most of the Japanese brand is of straight edge, Deba knife is notable for its curving edge at the bottom. It is called a pointed knife due to the extra thin curved base.
You have to prioritize some essential qualities, like whether the blade is retractable or fixed to use. Because the quick mechanism of blade changing offers an extra privilege in your cutting, you can quickly move with it.
One of the essential things is enough storage of your specific blade. Otherwise, you have to change the whole set.
Size is another factor for full-fledged work. Deba has a 6-10 inches size blade within e 2/3 inches height.
The more thin edge gives you the more sharpness. It has an extraordinary sharpness to divide the bones or heads of a fish/meat without affecting it.
You may ask if it has severe sensitivity, so why can’t we chop matured bones with it. This is because bones need high pressure to the edge and handle. And it can affect the—knife’s structure.
This knife has a heavyweight handle and blade with a fragile edge. Maybe this is the only limitation of the blade. Because people like to handle lightweight objects.
However, we can’t give the traditional knife a negative point just for its heavyweight. Deba is designed like that. This weight helps to bring an absolute slice of your fish.
If you go over any Japanese Deba knife review, you will find people mostly complaining about the weight. However, we believe it’s the weight that makes this knife unique in precision.
Western versions like the Wusthof classic Deba knife are lighter in weight. However, you may not find the same power in the Wusthof Deba knife that you will get from a Japanese one.
Okay, that’s the central fact you should consider. As you know, there is no limit to the best products. But you have to choose one of the best products within your budget. If you want a budget-friendly Deba knife, then you can select the range from 15USD.
In any sekiryu Deba knife review, you will find how the price has affected people’s preferences. Due to its higher cost, home cooks prefer the western Deba knife. But if you are pro-cook, there is no better choice than an authentic one.
On the other hand, if product quality is your main concern, then at best near about 1000 USD, you will get a unique piece of Deba knife. So the choice is yours. This might trigger your confusion. That’s why we will suggest you go with our list. Hopefully, most of them will fit within the budget.
Don’t get confused with a German steel fillet knives. They are perfect for filleting but not as versatile as Deba. These single bevel knives are sharp and can take care of any food.
How to Take Care of Your Deba Knife Handle?
This is an extra tip from me. Most of the Deba handles are made of Mongolian wood. Despite being a natural material, wooden handles can be damaged. Sometimes the handle has defects like holes, breakage, etc.
Besides, manufacturing companies put oil in the wood to make it waterproof. Without proper maintenance, it will be fragile within a short time. So follow the steps to increase the lifespan of a knife handle.
- Wood damages when it gets water. So store your knife in a dry place. And make sure to give it a dry wash. Don’t even dip it in water for a second.
- Avoid heat exposure. Excessive heat from stoves may burn your knife handles
- The Shiny handles look nice. Polish your knife handles with oil (Tsubaki oil) after a dry wash.
- Don’t soak it in oil or polish with rough papers. Take oil in your palm and rub on the whole structure. It helps the blade to remain stainless also.
What is a Deba knife used for?
Deba knife or deba Bocho is mainly used for fish/meat butchery. You can cut them into small pieces. These flexible fillet and butchering knife will help you deal with both fresh and frozen food.
Besides, Chefs use it to fillet the fish. As a regular cook, you might know that fish heads are a hassle to handle. But Deba is the king here. It has a great thickness with an obtuse-angled back, which helps cut off the fish head and poultry bones without damaging the flesh. That is why deba knives are also known as a boning knife. But as we mentioned in the first part, you should not chop strong bones with it.
However, don’t think that it is only for butchery, so handling lightweight vegetables is comfortable because it gives an ultra-thin slicing with the ultra-sharp blade.
Some FAQ About Japanese Deba or Boning Knife
Japanese people like to have more fish preparations, so they have a wide range of debt knives. They differ in sizes and lengths also. Like Ajikiri Deba, Ko- Deba, Hon Deba, etc. Among the first two are small in size, and Hon or Bocho is of the typical size.
There are 10-27 cm sized knives wherever 15-18cm is the standard size. It depends on you which one you want to use. No matter which one you pick, these Japanese style knife will give you a precise cut with an extremely sharp blade.
So first, identify the size according to the fish/ meat shape. Because the best size deba knife is more extensive than flesh, you can’t handle it.
On the contrary, if the fish is more extensive, you need to press its belly to cut, it will lessen the freshness. So try to take a regular size knife (15-18 com) for as usual cutting. Choose a larger one (19-20 com) for excessive quantity or professional dealings.
It depends on the fish category and the thickness of the bone. You will find some excellent correlation between the blade and meat in any Yo or sekizo deba knife review.
Deba is indeed famous for fish butchery. You can cut the delicate bones easily of small size fishes with the upper half blade. But if the bone is more substantial enough, then you should change the decision.
So our suggestion is bring the fish on your chopping board first. Then decide based on its size and thickness.
Yes, of course, you can use it in fish filleting.
The traditional Japanese knife is mainly designed for filleting fishes. Nothing can beat it. So if you want to start from the beginning, just go for it.
The primary filleting method involves a phase, ‘San nai oroshi.’ In this step, a Japanese slice a fish into three layers. So with hon bocho, you can go deep into the fish or poultry and have a thin slice of flesh with the pointed tip.
Then the back part of the knife requires more pressure to remove the bones from the flesh. The detaching system is popular in Japan as ‘boning’
Most Sushi Chefs use Deba and Usuba knife to make their recipes.
Sushi is tasty food around the world. As the recipe is a little bit sophisticated, so it requires a professional touch to get yummy food on your plate. Moreover, the taste of Sushi depends on its flavor. And deba knife can give thin slices of fleshes, keeping the flavors and texture fresh. It results in a top- reviewed Sushi.
Experienced chefs can do fillets and remove the fishbone in a glimpse of the eye. So, they like to use deba rather than any other kitchen knife for Sushi. You can choose this knife for home-made Sushi. But, be aware of slicing. You may hurt yourself for the first time
Nowadays, you will get enough Deba, which uses stainless steel as its base. But the authentic Deba knives manufacturer prefers to use Carbon steel. Carbon steel has more than 10% alloy, which makes the blade stout and prevents early damage.
On top of that, Carbon steel is rust-resistant. That means your knife will stainless for a long time and provide you durable service. In addition to that, any knife will blunt with the reparative use. Carbon steel is easier to sharpen than stainless one. This may also be a reason why Deba knives are made of carbon steel.
A sharp knife is the prerequisite of any best dish. If you deal with a blunt knife for a long time, it will shorten knives stability. So it is a crying need to sharpen your knife at a regular interval.
This method doesn’t require any special tools. You can use an ordinary Stone with sand, or a simple whetstone will be enough. The process is a little bit tricky. You have to place the knife over the stone and choose a convenient angle and move the blade. Follow the process steadily, or you can cut your fingers.
Sharpening with an electric sharpner. It is fun. Just place the knives on the sharpener and switch it on. Within a few seconds, your knife will be new again.
It is time to make a final decision. Actually, the debate of which is the best deba knife has no conclusion. All of them are best in their own compatibility. Mainly the user can identify what he needs more. I’ve discussed ten blades there.
If you are a beginner, then go for BIGsunny brand. And when you are used to, then you may choose Yoshishiro brands. On the other hand, if you prefer an all in one brand, buy Kei Saki knife. For a unique Japanese dish, you opt for BIGSuNnY again.
Last but not least, budget concerns. Though most of the knives are budget-friendly, if you care for quality, choose any from the Yoshihiro brand.
Personally, I will suggest, don’t be so confused, and be confident. Cooking is a sweet battle, where a knife is its sword. So identify your concern, and then invest money. Start with the basic one. And day by day you will be the master of it…Happy cooking!