Japanese fish filleting knives
Deba is a traditional Japanese knife with a heavy, thick, and wide single-bevel blade, originally deeply specialized in filleting whole fish. Nowadays, some modern chefs also use Daba for cutting meat. Despite the weight, Deba knives are perfectly balanced, convenient, and precisely in the right hands. You can easily cut fish bones, even chicken bones or crab carcasses, but strictly not recommended for frozen foods and thick bones. The exact etymology of Deba is unknown, but one theory says that Deba (Protruding Edge or tooth in Japanese) was named because the cutting edge slightly protrudes beyond the straight plane of the blade.