A deba is one of the key traditional Japanese blade styles. In Japan, the deba is a heavier knife and is used primarily for breaking down and filleting fish. Some cooks like it for working on poultry as well. The Kai Wasabi Deba is a medium-sized deba with the traditional single-bevel blade. This gives it an extremely sharp edge that will move through your fish quickly and easily, producing a very clean fillet. If you enjoy fish, taking the time to learn traditional Japanese deba techniques is well worth the time. The deba is not intended to be used to chop through larger, heavier bones. The Wasabi Deba is part of Kai’s Wasabi series. The series features traditional Japanese single-bevel blade shapes as well as a selection of double-bevel Western-style blade shapes. Single-beveled blades excel when extremely precise cuts are needed — for example, when preparing sushi. Double-beveled blades offer ease of use and versatility. Wasabi brings you the best of both worlds. The blades are high-carbon stainless steel designed to take and hold a sharp edge, with a graze finish that gives them an attractive, brushed look. Paired with black polypropylene handles in a traditional Japanese style, Wasabi brings beauty and harmonious food preparation to any kitchen. ? 6-inch Japanese Deba knife for ultra-thin slices that require a delicate touch; slices can be thin without destroying delicate membranes. ? Blade constructed of daido 1k6 high-carbon stainless steel; bead-blasted to an attractive finish. ? Features traditional Japanese single-bevel blade design as well as double-bevel European shapes. ? D-shaped ergonomically designed Pakkawood resin-impregnated hardwood handles. ? Hand wash & dry; made in Japan.