Culture

Deba Bouchou -Japanese Knife-

出刃包丁 - Deba bouchou

whole

Deba bouchou (出刃包丁), also known as just deba, is a Japanese style knife used primarily to cut fish and nowadays, to cut meat as well. The direct translation of deba bouchou is pointed knife. The oldest record of this knife is traced back to Edo period.

Thick spine

Deba is designed to cut the fish into sanmaioroshi (三枚おろし), a cutting technique to separate the right side, left side and the middle bone. Therefore the spine of deba is thick and the knife is overall heavier than normal knives so that the blade won’t be damaged from the impact that results from cutting of the head and bones of the fish.

The back side


  
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Teng

About Teng

Teng from Malaysia, is a graduate student studying in Aichi-ken.

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