Deba: Fillet
A thick single edged knife for filleting and cutting through the bones of fish. We handle different types of knife for filleting fish. “Aideba” has a thinner and narrower blade compared to the standard Deba. “Mioroshi” has even narrower and lighter blade and often is used in fishmongers. “Ajigiri” and “Funayuki” are small sized knives for filleting small fish such as jack fish.
Sold
Sold
Sold
Sold
KAMA-ASA'S KITCHEN KNIVES
FEATURES
Many of the knives made in Japan are individually made through various production processes by a group of skilled craftsmen. The knives we deal with at KAMA-ASA are also handcrafted and known to last for a long time.
HOW TO CHOOSE
We handle various types of knives with different shapes, sizes and handles. In order to find the perfect knife which fits in your hands, we ask our customers to actually hold the knife at our real shops in Tokyo and Paris.We understand that it is not easy to choose products online, especially because you cannot physically touch and examine the actual product. In order to make sure that we deliver ideal cooking tools to our customers, we inform the details of each item and answer any questions.
BASIC KNOWLEDGE
Knives can be divided into 2 large groups, “Japanese style (single bevel)” or “Western style (double bevel)” and can also be broken down in different manufacturing processes and origins. In this page, we will briefly introduce the basics about knives such as the difference of single bevel and double bevel, the blade material and structure of blades.
