The traditional Japanese fish filleting knife. A very old knife shape used for breaking down fish and often poultry. Very efficient in filleting due to their single bevel geometry designed to be strong, reduce friction and have a very keen edge. While it takes a small adjustment in technique the results are often much better compared to using a western filleting knife. Strong enough to cut through fishbones and a much sharpen edge resulting in higher quality cuts essential for taste, texture and quality of the produce.

Detailed Spec

Brand: Morihei 森平
Profile: Deba
Size: 150mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule
Total Length: 290mm
Edge Length: 155mm
Handle to Tip Length: 166mm
Blade Height: 51mm
Thickness: 6.8mm
Handle Length: 122mm
Weight: 247g
Hand Orientation: Right-Handed
Update: October 30, 2021