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| {{short description|Japanese kitchen knives}} | |||
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| ]'' edge for right-hand use — (b) '']'' double bevel edge — (c) ''Kataba'' edge for left-hand use. (The sample knife is a ''deba bōchō'')]] | |||
| {{Nihongo||]|'''Deba bōchō'''||lead=yes}} — "fish-preparer" — are a style of Japanese ] primarily used to cut ], though are also used occasionally in cutting ]. ''Debas'' have wide blades and are the thickest of all Japanese kitchen knives and come in different sizes — sometimes up to {{convert|30|cm|in|sigfig=2|abbr=off}} in length and {{convert|10|mm|in|sigfig=1|abbr=off}} thick — but usually considerably shorter, normally between {{convert|12|and|20|cm|in|sigfig=1|abbr=on}} long with a blade between {{convert|5|and|7|mm|in|sigfig=1|abbr=on}} thick. The larger form of knife is called an ''hon-deba'', ("true deba") whereas the smaller form is a ''ko-deba''. | |||
| The deba is not intended for chopping of large diameter bones.<ref>, Cooks Knives.</ref> | |||
| ⚫ | The ''deba bōchō'' first appeared during the ] in ]. Following the traditions of Japanese knives, they have just a single bevel to the edge — with an ] hollow back on premium blades — so generally come in just right-handed versions, but left-handed ones can be found in specialist shops. It is designed to behead and fillet fish. 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. The rest of the blade is then used to ride against the fish bones, separating the fillet. | ||
| ==Maintenance== | |||
| Traditionally, ''deba'' knives are made of ], which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in ]. The carbon steel blades can be honed into a sharper cutting edge. The ''deba'' is not intended for chopping large diameter bones of ] or ]. | |||
| ==See also== | ==See also== | ||
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| ==References== | ==References== | ||
| {{Reflist}} | {{Reflist}} | ||
| * Nancy Hachisu, , Andrews McMeel Publishing, 2012, {{ISBN|9781449418298}}, page 17 | |||
| * Shizuo Tsuji, , Kodansha, 2006, {{ISBN|9784770030498}}, page 111 | |||
| * Hiroko Shimbo, - Harvard Common Press, 2000, {{ISBN|9781558321779}}, page 12 | |||
| ==External links== | |||
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| {{Knives}} | {{Knives}} | ||
| {{Japanese food and drink}} | |||
| {{DEFAULTSORT:Deba bocho}} | |||
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Latest revision as of 02:37, 4 January 2025
Japanese kitchen knives
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. Please help improve this article by introducing more precise citations. (October 2017) (Learn how and when to remove this message) |
Deba bōchō (Japanese: 出刃包丁) — "fish-preparer" — are a style of Japanese kitchen knives primarily used to cut fish, though are also used occasionally in cutting meat. 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. The larger form of knife is called an hon-deba, ("true deba") whereas the smaller form is a ko-deba.
The deba bōchō first appeared during the Edo period in Sakai. 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. It is designed to behead and fillet fish. 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. The rest of the blade is then used to ride against the fish bones, separating the fillet.
Maintenance
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 of pork or beef.
See also
References
- Nancy Hachisu, Japanese Farm Food, Andrews McMeel Publishing, 2012, ISBN 9781449418298, page 17
- Shizuo Tsuji, Japanese Cooking: A Simple Art, Kodansha, 2006, ISBN 9784770030498, page 111
- Hiroko Shimbo, The Japanese Kitchen: 250 Recipes in a Traditional Spirit - Harvard Common Press, 2000, ISBN 9781558321779, page 12
External links
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