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The Deba is a heavy knife for gutting and filleting fish, and can also be used to remove the scales of smaller fish. The sharpness and weight of its durable thick blade lets you glide the knife along fish bones to separate the fillets, as well as cut through fish heads, fish ribs, even poultry. The Deba is also used by Japanese chefs to chop fish and shrimp into a paste. There are several styles of Deba: The Ai-Deba is slightly narrower and thinner than a traditional Deba. The Mioroshi Deba and Funayuki are knives that serve as both a Deba and Yanagi, and were originally designed to save fishermen from having to carry two different knives on their boats. 

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