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Debas, traditionally, are fairly weighty kitchen knives. Designed to fillet fish and cut through meat tendons and smaller chicken bones, their strength and weight is there for a reason.

They are not cleavers though and should not be used like one (unless you want to cut through fish heads). Their strong sharp single bevelled edge will give you precision slicing where you need it - especially if you preparing sushi or daikon or even julienning your less dense vegetables.