Deba bōchō

Debas have wide blades and are the thickest of all Japanese kitchen knives and come in different sizes — sometimes up to 30 centimetres (12 inches) in length and 10 millimetres (0.4 inches) thick — but usually considerably shorter, normally between 12 and 20 cm (5 and 8 in) long with a blade between 5 and 7 mm (0.2 and 0.3 in) thick.

Following the traditions of Japanese knives, they have just a single bevel to the edge — with an urasuki hollow back on premium blades — so generally come in just right-handed versions, but left-handed ones can be found in specialist shops.

A deba's thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage.

Traditionally, deba knives are made of carbon steel, which needs regular maintenance and oiling to prevent rust.

The deba is not intended for chopping large diameter bones of pork or beef.