are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
Traditionally, deba knives are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in stainless steel. The carbon steel blades can be honed into a sharper cutting edge. The deba is not intended for chopping large diameter bones.