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Suwada Blog

Right-handed Deba knife with robust fish-preparation blade

Can a Deba Knife Cut Fish Bones?
Yes. A Deba can cut suitable fish bones and joints with controlled pressure, but it is not a general bone cleaver and should not be used on large dense bones.

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Right-handed Deba with thick pointed blade for fish preparation

Deba vs Fillet Knife: Thickness, Flexibility & Fish Bones
Deba is thick, rigid and traditionally single bevel; a Western fillet knife is thin, narrow and flexible. Compare bone work, filleting technique, sharpening and use.

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Fish being cut with a traditional Japanese kitchen knife

What Is a Deba Knife Used For?
A Deba is used to break down whole fish: removing heads, filleting, separating flesh from the frame and handling suitable fish bones with controlled technique.

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Right-handed Deba knife with thick single-bevel fish-preparation blade

Deba Knife Guide: Uses, Sizes, Fish Bones & Single Bevel
A practical Deba guide covering whole-fish breakdown, common sizes, fish bones, single-bevel geometry, handedness, sharpening, care and Deba vs fillet knives.

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Fish being prepared with a traditional kitchen knife in Japan

Deba, Yanagiba & Sujihiki: Japanese Fish and Slicing Knives
Deba, yanagiba and sujihiki serve very different roles: whole-fish breakdown, precise fish slicing and double-bevel slicing of boneless proteins. This guide explains where each fits.

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Japanese Santoku kitchen knife with its cutting edge clearly visible

Why Is My Santoku Knife Chipping?
Santoku edges can chip after contact with bones, frozen food, hard pits, twisting force, hard cutting surfaces or unstable sharpening geometry. Small chips are often repairable.

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1000-grit whetstone used to sharpen a Santoku kitchen knife edge

How Do You Sharpen a Santoku Knife?
Most santoku knives are double bevel. Sharpen both sides on a suitable whetstone, follow the existing bevel, use controlled pressure and finish by carefully removing the burr.

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Japanese Azumagata knife with broad vegetable-cutting blade

What Is an Azumagata Knife Used For?
Azumagata vegetable knives are used for chopping, slicing and board-based vegetable work. The exact technique depends on whether the knife is double bevel or traditional single bevel.

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Japanese Azumagata vegetable knife with compact rectangular blade

What Is an Azumagata Knife?
Azumagata refers to an eastern-Japan square-profile vegetable-knife form. Traditionally it is associated with Kanto-style usuba, while some double-bevel vegetable knives also use the name.

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Japanese Nakiri knife with its thin cutting edge clearly visible

Why Can a Nakiri Edge Chip?
A nakiri edge can chip when a thin, hard edge meets bones, frozen food, hard pits, twisting force or a damaging cutting surface. Geometry and sharpening also affect edge stability.

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1000-grit whetstone used for sharpening a Nakiri kitchen knife

How Do You Sharpen a Nakiri Knife?
Most nakiri are double bevel. Sharpen both sides on a suitable whetstone, follow the existing bevel, raise only a small burr, deburr carefully, rinse and dry.

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Japanese Nakiri knife with straight cutting edge for vegetable prep

How Do You Use a Nakiri Knife?
Use a nakiri with controlled push cuts, vertical chopping and short draw cuts. Let the flat edge contact the board cleanly and avoid twisting, prying or heavy rocking.

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