thumb| of different sizes

right|thumb|300px|(a) edge for right-hand use – (b) double bevel edge – (c) edge for left-hand use. (The sample knife is a )

—"fish-preparer"—are a style of Japanese kitchen knives primarily used to cut fish, though are also used occasionally in cutting meat. have wide blades and are the thickest of all Japanese kitchen knives and come in different sizes—sometimes up to in length and thick—but usually considerably shorter, normally between long with a blade between thick. The larger form of knife is called an , ("true deba") whereas the smaller form is a .

The first appeared during the Edo period in Sakai. Following the traditions of Japanese knives, they have just a single bevel to the edge—with an urasuki hollow back on premium blades—so generally come in just right-handed versions, but left-handed ones can be found in specialist shops. It is designed to behead and fillet fish. A deba's thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.

Maintenance

Traditionally, knives are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in stainless steel. The carbon steel blades can be honed into a sharper cutting edge. The is not intended for chopping large diameter bones of pork or beef.

See also

  • Japanese kitchen knives
  • Chef's knife – gyūtō bōchō
  • Nakiri bōchō
  • Santoku bōchō
  • Sashimi bōchō
  • Usuba bōchō
  • List of Japanese cooking utensils

References

  • Nancy Hachisu, Japanese Farm Food, Andrews McMeel Publishing, 2012, , page 17
  • Shizuo Tsuji, Japanese Cooking: A Simple Art, Kodansha, 2006, , page 111
  • Hiroko Shimbo, The Japanese Kitchen: 250 Recipes in a Traditional Spirit - Harvard Common Press, 2000, , page 12