Satake Satoru Deba kitchen knife 16 cm
This traditional Japanese knife with its thick, side-sided blade is ideal for working and filleting fish while preserving the texture of the meat. It is also often used in Japan for poultry meat, but it is important to note that this is not a classic cleaver and should not be used for forceful strokes. To cut bone, it is sufficient to press lightly on the back of the knife while making a quick, precise cut. The sharp point and short blade provide excellent control, which is particularly useful when cutting in tight spaces.
The name of the knife is derived from the word "deba" (出刃), meaning "to cut outwards", referring to the characteristic use of the knife. Debai knives are of ancient origin and have been used in Japanese cooking for centuries. In the Kamakura period (1185-1333), craftsmen began to improve the blades of Debai knives to make them more efficient for processing fish. The knife soon became an essential tool in Japanese fish markets and households. The blades of Debai knives are usually 15-21 cm long and made of thick, solid steel. The tapered shape of the blade allows precise cutting and easy separation of bones from the meat. Debai knives are characteristically single-edged, which provides better control during cutting.
Debai knives can not only be used for processing fish, but are also ideal for other kitchen tasks such as processing poultry, chopping vegetables or even mincing meat. The knife's versatility and efficiency make it a popular choice among professional chefs and home cooks alike.
