Deba bocho (Japanese: 出刃包丁, literally: pointed carving knife) are Japanese style kitchen carvers used to cut fish, but also chicken and meat. There are different sizes up to a length of 30 cm (12 inches). The deba hocho first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its 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.
The deba is not intended for chopping of large diameter bones.[1]
See also
References
- ^ Japanese Knives, Cooks Knives.
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