Deba means “short fat tooth” and this describes the shape of the knife. Mioroshi is the narrower, thinner version of it. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often. Takeda's version is double bevel.

About the Blacksmith: Shosui Takeda’s knives kick-ass, simple as that. A third-generation master blacksmith, Takeda-san was born and raised in Niimi, Okayama, Japan. After he graduated from university in Tokyo, he returned to his hometown to succeed his father as a master blacksmith for Takeda Hamono. Since 1985, he has strived to produce the very best hand-forged blades and tools. Each blade is a unique work of art and has a certain presence. Forging knives, axes, hatchets, sickles, and scythes, it seems nothing is out of the question for Takeda-san.