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The Western deba knives are one more general purpose knives that are very identical with the chef’s knife, but are designed for an even more heavy duty tasks than the gyuto knives. In blending the performance of the chef’s knife and the cleaver, the moderately thick blade usually measures in between 6.5 inches up to 10 inches, and with the height of around 2 inches – even though the larger ones are still available.

These knives have some belly into the cutting edge that makes them fit for rock-chopping. The point styles may vary as well, and with some having the dropper tip, while the others stays elevated and closer to their spine. And not to be puzzled with the traditional deba, that has the solo bevel edge and has the specialization in cutting fish, this Western deba had the double bevel edge. The other features of the note included the thick spine and the heavier weight, and it is usually used for tough responsibilities such as cutting through the joints of the beef or the chicken and the fish bones as well.

The edge is normally ground to more obtuse position than the traditional Japanese blades, then the coupled with a bilateral edge, gives enhanced durability with versatility as well. And most frequently, a Western deba may have the Western style handle.

Sharp and big with the solid heft, the Western deba may simply handle the splitting seafood like a crab, a lobster, or a shrimp, and will effortlessly deal large vegetables and fruits like the gourds, the squash, or those pineapples.

Although they are even rougher than the others that has been mentioned here, they are still crafted of the tough carbon steel, and should not be applied to the frozen foods or on the butchering of the very hard and the thick bone.

Masahiro is just another well known and well respected Japanese knives maker. Their inox or stainless Western style Deba has been the best option for any professional kitchen or home kitchen.


Just like the many Western deba, the traditional deba has been stout and thick, but it had the main use of butchering and of filleting fish. The height of the blade is about 1.5 inches to 2 inches and its edge has been ground to the acute angle in the single bevel, with the flat back side.

Its blade length of the deba normally measures from 6.5 inches up to 8 inches, even though there had been some small of up to 4 inches in its length. It is excellent for cutting those soft fleshes of the fish and the fish bones as well, some chefs used them to smash down the poultry and also for cutting the vegetables as well. However, the solo bevel will make the onerous for the unfamiliar ones with the appropriate technique. These are totally different from the flexible Western fillet knives; and the deba is heavy and robust. The different skill set has been required to apply this kind without squishing its flesh.

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