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Size: Blade length 16.5cm/Full length 30.5cm
Blade: Carbon steel / Handle: wood
Made in Japan
Appearing first during the Edo period in Sakai, the Deba boncho is used for filleting and cutting the heads off fish. It is also handy for cutting chicken and meat. Its thickness and single bevel design enable it to fillet and slice smoothly, and its weight makes sure fish bones and heads cut cleanly and easily. The main work of the blade is used to ride against the fish bones, separating the fillet. The deba can be made in different sizes up to 30cm, but ours is a very comfortable 165mm. It is not intended for chopping large diameter bones.
See our knife guide for knife maintenance and care. Care Instruction
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