Kasumi Deba Knife 16.5 cm Tora — Kasumi brand kitchen deba knife 16.5 cm

Kasumi Deba Knife 16.5 cm Tora is a traditional Japanese-style deba designed for filleting and butchering fish and light meat. The 16.5 cm blade length and single-bevel profile provide stability and control when cutting through flesh and around bones. The pointed tip and sturdy spine allow precise separation of skin and bone, while the Tora finish offers a textured surface that reduces sticking and reflects the knife’s craftsmanship. This Kasumi deba is intended for use in professional kitchens and by home chefs who routinely prepare whole fish.

Advantages

The single-bevel construction delivers accurate, consistent cuts and a reliable edge geometry for tasks that require precision. The moderate blade length balances maneuverability with cutting power, making it suitable for both filleting small to medium fish and portioning light meat. The robust spine supports controlled force when cutting through joints and small bones, and the Tora finish helps reduce friction and food adhesion along the blade. The handle geometry and balance are designed to support repeated use during food preparation.

Suitable for

• Filleting whole fish and removing bones
• Portioning fish and light meat
• Precision cutting around joints and skin separation
• Professional kitchen prep and home seafood preparation

Key specifications

• Blade length: 16.5 cm
• Blade type: Single-bevel deba profile
• Finish: Tora textured finish
• Tip: Pointed tip for precision work
• Intended use: Filleting, butchering fish and light meat

How to use

Use the Kasumi Deba Knife with a stable cutting board and secure the fish or meat before cutting. For filleting, start by making an incision behind the gills and run the blade along the backbone with steady, controlled strokes to separate the fillet from the frame. Use the pointed tip and single-bevel edge to work close to bones and remove skin where required. Apply moderate downward pressure with the spine when cutting through small bones; avoid twisting the blade to maintain edge alignment. After use, clean and dry the knife by hand to preserve the edge and finish.

Usage recommendations

Maintain the single-bevel edge with appropriate sharpening techniques, using a whetstone suitable for single-bevel blades. Store the knife separately or in a protective sleeve to prevent edge damage. Avoid cutting highly frozen or overly hard materials to prevent chipping. Regular honing and careful cleaning will extend the knife’s service life and ensure consistent performance.