What's the Best Knife for Filleting Fish? Why the Deba is Perfect for Fish & Poultry
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- čas přidán 10. 10. 2021
- The Deba Bocho Is More Than Just A Fish Filleting Knife! In this video, we're going to show you the deba bocho, a traditional Japanese single bevel knife for filleting fish. But can you cut more than fish with a deba? Nathan will show you that you can use a deba to cut fish, chicken, turkey, and more! There are many sizes of deba bocho from as small as a 105mm deba, all the way to a 210mm deba! We'll help you find what size of deba you need, and whether you need a single bevel deba or double bevel deba.
Knives shown in the video:
Sakai Takayuki Uzushio 150mm Deba: knifewear.com/products/sakai-...
Sakai Takayuki AUS8 Inox 120mm Deba: knifewear.com/products/sakai-...
Sakai Takayuki AUS8 Inox 210mm Deba: knifewear.com/products/sakai-...
Fujimoto Hammer Tone 105mm Deba: knifewear.com/products/fujimo...
Masashi Shirogami 165mm Deba: knifewear.com/products/masash...
You can view our full selection of debas online at: knifewear.com/collections/deba
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Dude. Seriously the most succinct tutorial on how to fillet a fish and dismember a chicken! You sold me on the deba knife, I ordered one after seeing this video. Subscribed!
That's great, enjoy!
Thanks I had no clue what type of small 🔪 knife I not the other day 😂 but I knew I needed it. I bought it for herbs 🌿 and small tedious things like garlic 🧄
Great video guys keep up the hard work
Thanks buddy!
Wow, Im actually working at Waskesiu for the summer and my brother in law who lives here full time has gotten me into fishing and Ive been looking at Debas since I love Japanese knives. This mightve just done it for me 😅😅
Hahahaha that's awesome! Go Waskesui!
That was my next project, gonna make 3 of them, I think. Enjoyed the video, clear explanation and demo. Do you prefer a WA handle or a European design?
Thanks so much! I prefer was handle, but that's totally personal preference.
I used a 210mm deba to clean kohada. I say used because it was so big. I now use a 210 mioroshi deba
I really love the technique demonstrations ^_^
I'm not sure that you're right about the thickness of the spine preventing edge damage, though... I just don't see how that would work
Thank you!
Yeah I worded that badly. Moreso that the overall knife is thicker, especially behind the edge which is what prevents chipping!
I have Deba knives since mid 90s when I came to Vancouver to live here. I'm an angler, why I knew about this knife and also many Japanese stores here before now. My first Deba knife was bought it from downtown Native shops for 30$ and used it for 10-plus years the handle was rotten. I changed it myself and I made a leather sheath, after buying the knife. I'm a fine woodworker and leather craftsman too. Then resold it for 85$, and after that, several were bought and resold at higher prices. I now use a Henkels Miabi 5000 Deba knife(big one) Made in Japan and also I have 2 other Deba knives that are lighter and softer meat or fish cutting knives. all of my knives are Japanese, except one fishing fillet knife from EKA Sweden. But the Japanese Honesuki knife(boning knife) is more comfortable to cut fish, meat, chicken, and even vegetables. I had Nakiri(vegetable knife) and Santoku(all-rounder) knives but Mostly used Honesuki for all purposes.
I can see how this would work for some and can appreciate the knife work with this tool, but man I feel like I could get through that fish way faster with a nice fillet knife. This would work great for cutting up a chicken though!
Unfortunately my rusty skills don't do it justice... It is excellent for birds though!
I can see myself using a Honesuki for chicken, rabbits, other game birds and the like. I have been filleting fish for 40 years with a flexible blade. As much of a Japanese Knife fetishist as I am, I will not be using a Deba for fish. Not that I haven’t tried…the attempt was embarrassingly disastrous. It would simply be too shameful to repeat. I hold the record for being the only person ever laughed at by a dead Bluegill.
Hahaha totally fair! If you're very competent using a certain style of knife, switching can be tough!
The hinesuki is a cool knife. I use a nenox honesuki for breaking down fish and it works great. This is even better on the dry aged madai and kinmedai.
Great video Nathan, so now the question comes up to would you get a deba over a honesuki for poultry?
I find narrower tips working better for me, especially when I'm dealing with poultry or even animals. And unless you're getting Japanese style garasuki, the weight is significantly lighter in honesuki.
I guess it goes to personal preference, I like garasuki a bit more for its flatter blade profile.
Totally personal preference. I actually prefer a honesuki, but the deba is a great tool. Is totally comes down to the preference for a lighter or heavier knife.
Thank you Nathan for a very clear video. I had the same question!
honesuki is better for precise cuts because of the thinner tip
I use it also when i need to clean small to medium fishes like a sea bream, a Sarda Sarda, a mackarel , a eel or even a salmon because of his soft bones.
deba is perfect when you have a fish with thick bones, it is called deba bocho, so is a fish cleaver.
you also need to consider that even if the spine of the knife is thick, the bevel is thin and while cutting across the central spine of a big fish you could chip your blade, i suggest you to cut in the joints of the intervertebral space, and you can do it even with a petty because of the softness of the cartilage.
The Deba bocho is a beautiful knife but in my opinion it shines when you are a professional and you need to handle a lot of fish everyday because with its geometry it can withstand more stress or if you are a knife nerd (like me) and you want a deba because YES XD
But i never use it, probably once a year, also because is hard to find a fish that big to let me use the deba, i can handle more or less every fish with the honesuki XD
Oh, if you want to cut across the bones of chicken or fish use the beginning of the blade, usually in japan they dont even sharp the beginning, is used as an hammer.
Very good video. Show me a Demo on a 30-inch Redfish/spot Tail/ Red Drum. Most of the fillet videos are on easy fish.
If we can get our hands on one, we'll make it happen!
Just use a bigger deba
I guess you used the 165mm Deba for cutting the fish right? You mention the Masashi but the one linked looks different from the you used :-)
Ah yes, I did use the Masashi but I think I mixed the size up. We have several available here: knifewear.com/pages/search-results?q=masashi%20deba
@@KnifewearKnives Still confused about the size being used :-) did you use a 165 or a 180mm deba?
What's the difference between 165 and 150?😂 It's very much the same length, to me...
Great video, thank you!
I bet this knife would be great for removing silver skin from venison.
8:40 WAY TO FREAK ME OUT... listening with headphones
Thanks for the video, as an Aussie fisherman I have the following thoughts:
1) why have you left the skin on? I admit that taking it off is not a requirement but it is very common. I could instantly tell the Deba would be fine at taking the fillet apart but I didn't think it would be very good at skinning. It was a shame that you didn't try. Does that mean it doesn't work?
2) your method of removing the ribs was interesting. I leave them attached and pull the fillet back and then use the knife the same way you did, slowly and surely separating the flesh from the ribs. Your way works equally well but it seems like a superfluous step of taking the ribs off the spine. What am I missing? Are the ribs easier to do like that?
3) why did you take the head off? It doesn't seem to have served any purpose.
4) if my comments inspires you to do another one, I would like to see it on a fish 60-80cm. I have never filleted a fish that small in my life! Haha I'd just scale it and bake it. But then I do live in a tropical region and I'd never keep a fish under 60cm (unless it was going to die anyway )
Hey, great comment!
As for the skin on, with fish that have edible skin, I prefer to eat it so I'll leave it on. The deba is also no good at skinning, typically in japan a longer blade for sashimi called a yanagiba is used for skinning.
As someone a bit less experienced with fish, the step of separating the ribs from the spine allows me more control and precision when cleaning them off.
As for the head, removing it allows for easy access to the spine, but some Japanese cooking and recipes call for the head, and some fish will have meat on the head that's quite tasty!
As for smaller fish, I would love to! We fish lake trout around here and they can be pretty small. Well do one some time!
@@KnifewearKnives thanks for taking time to respond. Your channel has been a big help to me, have just bought my first proper Japanese knife. I was considering something new for fish (since it's when I use it the most) but of course I'm taking it out to salt water and it gets bait on it etc. so have to consider if I actually want to spend! Anyway thanks again.
@@KnifewearKnives PS. I did wonder if something single bevelled would be great for the skin? Any thoughts?
@@drdiscostu A yanagiba, mentioned by knifewear, is single bevel, takohiki are also used sometimes in place of a yanagiba.
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I don't know man, my grandpa got cleaner fillets in less than 1 minute a piece. He used a good old rapala fillet knife. You can clean a fish with any knife but I think there's a reason the rapala became so popular and so iconic so quickly.
Yes, it was/is cheap!
@martyure Apparently, price isn't the best indicator of performance! 😂
I had a Rapala and it was ok except it didn’t hold an edge for very long. You get what you pay for. I have found that Dexter Russell knives give the most bang for the buck. They are one of the most popular with butchers and fishmongers.You will never see a Rapala in a butcher shop or fish market.@@wis1024
It's pronunciation is D-Ba
I know this because my last name is Deba
Try say "double bevel deba" 5 times fast lol