BLACK NOVEMBER −30% on all knives Only in November · no code · until 30 November · Free EU shipping from €79Shop the knives

Razor-sharp precision from the very first cut.Free EU shipping from €79

For Business
For Business

Deba knives

The deba is a Japanese-style knife for preparing fish, and it also handles vegetables. Here you will find the 170 mm deba from the Okinawa series and its stonewash version from Okinawa Stonewash. Both have a single-bevel AUS-8 stainless steel blade at 58–59 HRC and a rosewood handle, in a classic Japanese blade shape for cooks who regularly prepare fish. For slicing fish, pair it with a yanagiba knife.

The deba knife, explained

2 products

This collection is empty for now.

Knife guide

The deba knife, explained

The deba is a thick, sturdy Japanese-style knife for preparing whole fish. It removes heads, cuts through small bones and separates fillets. It also handles vegetables. Here is what to know before you choose one.

What it is and what it does best

A deba has a broad, heavy blade with a thick spine. The weight lets it cut through the heads and fine bones of fish without twisting.

The front of the blade is for precise work along the backbone. The heavier heel is for firmer cuts near the head and collar. Between jobs, it chops vegetables with confidence.

  • Breaking down whole fish
  • Removing heads and collars
  • Separating fillets from the backbone
  • Cutting small fish bones

How to choose

The SAMURA deba is 170 mm long, a practical size for the fish many home cooks buy whole, such as trout, sea bass and mackerel.

It has a single-bevel edge. That gives a clean, controlled cut along bone, but the knife is sided and needs its own sharpening routine. The rosewood handle is light, so the weight stays in the blade.

Compared with the closest types

The yanagiba is the deba's partner. The deba prepares the fish; the yanagiba slices it.

A fillet knife is thin and flexible. It glides along bones and under skin, but it is not made to cut through heads or bones. The deba is stiffer and stronger for that work.

In the SAMURA range

The 170 mm deba comes in the Okinawa series and in a stonewash version from Okinawa Stonewash.

Each has a single-bevel blade of AUS-8 stainless steel at 58–59 HRC and a rosewood handle. For more tools for seafood, browse knives for fish.

Care and sharpening

Wash by hand and dry well, especially after fish. Store it where the edge cannot knock against other tools.

Sharpen on whetstones. Work the bevel side first, then take off the burr with light, flat strokes on the back. A deba cuts small fish bones, but keep it away from large or heavy bones and never use it on frozen food.

Knife finder

What do you need a knife for?

Pick the job, and we will show the knives made for it.

Knives for every cook

From your first good knife to a professional kit

Tell us how you cook and we show you the series and knife types you really need.

First good knives

First good knives

Start with three knives that do almost everything: a chef's knife or santoku, a paring knife and a bread knife. AUS-8 steel at 58–59 HRC is sharp, robust and easy to look after.

What you need

Shop 3-piece sets

Recommended series

Home enthusiast

Home enthusiast

Add specialists for vegetables, slicing and the table, and choose series with G-10, pakka wood or rosewood handles and hammered or stonewashed blades.

What you need

Shop knife sets

Recommended series

Samura Damascus Steak Knife 120 mm – image 3

Professional chef

VG-10, AUS-10 and multilayer Damascus steels, hardened to 59–61 HRC, take a finer edge. Complete your kit with Japanese specialists and finish the edge on fine whetstones.

What you need

Shop whetstones

Recommended series

Find your knife

How to choose

Four steps to the right knife

  1. Start with what you cook most

    Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.

  2. Choose the length

    About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.

  3. Choose the steel

    AUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.

    Compare the steels

  4. Plan the care

    A whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.

    Sharpening tools

Why choose SAMURA

Four reasons to choose SAMURA

  1. Ultra-sharp from the first cut

    Japanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.

    Steel guide

  2. Premium quality, fair price

    The steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.

    All series

  3. Packaged to be given

    Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.

  4. Build your own collection

    Every series offers matching knives for every task. Complete one series or combine your favourites across collections.

Keep exploring

Related categories

Questions

Before you choose

Did not find the answer? Write to us and we will help you choose.

Contact us
What is a deba knife for?

Preparing whole fish: removing heads, separating fillets and cutting small bones. It also chops vegetables.

Can a deba cut through bones?

It handles the heads and fine bones of fish. It is not a cleaver, so keep it away from large meat bones and frozen food.

Do I need a deba and a yanagiba?

If you prepare and slice fish often, the pair works well. Use the deba to break the fish down and the yanagiba to slice it.

Is the deba single-bevel?

Yes. The SAMURA deba has a single-bevel edge, which gives clean, controlled cuts along bone. It is sharpened mainly on the bevel side, with light strokes on the back to remove the burr.

Which deba sizes are available?

The SAMURA deba is 170 mm, in the Okinawa and Okinawa Stonewash series.

What guarantee do SAMURA knives have?

Every product comes with the 2-year legal guarantee.

Can I return a knife?

Yes. You can return an order within 14 days – see the return policy for the conditions.

How should I care for my knife?

Wash by hand and dry straight away. Each product page lists the care instructions for that knife.