Deba

Težak, klasičan, japanski nož za teže zahvate. Na početku se koristio za sječu i filetiranje ribe i peradi. Deba noževi su obično dugi od 16,5 cm do 21 cm, debljine 9 mm. Brušeni su jednostrano i imaju japansku dršku. Postoji više vrsta deba noževa: HON-DEBA je pravi deba nož, najdeblji i najteži, KO-DEBA je manji deba nož za rezanje manje ribe, KANISIKI-DEBA je poseban deba nož koji služi za filetiranje rakova i peradi, YO-DEBA ima europsku dršku, MIROSHI-DEBA se koristi za filetiranje ribe (miroshi na japanskom znači filetiranje).

A heavy classic Japanese knife for rougher tasks. It was originally designed for cutting and filleting fish and chicken. Deba knives are usually 165 mm to 210 mm long and up to 9 mm thick. They are chisel ground and usually have a Japanese handle. There are several kinds of deba knives: hon-deba is the real deba, the thickest and the heaviest version of deba, ko-deba is a smaller deba, suitable for small fish, kanisaki-deba is a special deba, used for cutting crabs and in particular lobsters, yo-deba is a deba with a European handle, miroshi-deba is used for filleting fish (“miroshi” in Japanese means “filleting”, these kinds of deba knives are thinner and longer).