Reviewed by Valery Grin · · updated June 4, 2026
Tojiro Deba F-1055 – 18 cm Japanese Fish Knife
The hefty blade for heading, deboning and filleting whole fish.
From€75
Reference price on Amazon (June 2026) · subject to change
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An 18 cm deba: the traditional Japanese fish knife. A thick, heavy blade that removes heads, parts the backbone and lifts clean fillets. If you bring whole sea bass, bream or mackerel to grill on the kamado, this is the knife that preps…
The deba is Japanese cuisine's definitive fish knife, and this Tojiro F-1055 is an accessible, very solid take. A thick stainless blade, heavy with a robust spine: that weight is what lets you bear down and cut through a fish's backbone or split the head with one firm chop, which would wreck a thin knife. The sharp tip parts fillet from bone with precision and lifts clean fillets of sea bass, bream, mackerel or salmon that then go whole or in fillets to the kamado. Honestly it's not an all-rounder: its weight and thickness make it clumsy for veg or fine slicing. And while this model is double-bevelled (easier for right- and left-handers than a traditional single-edged deba), it still wants washing and drying at once. Well cared for, it breaks down fish for years.
Specifications
- Type: Deba (fish knife: head, debone, fillet)
- Steel: Stainless steel, thick heavy blade
- Bevel: Double bevel (right- and left-handed)
- Blade: 18 cm, robust spine for bearing force
- Use: Whole fish; not for veg or meat bone
- Origin & care: Made in Japan, hand-wash and dry
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Essentials to get started
FAQ
Why a deba instead of my chef's knife for fish?
The deba's weight and thickness let you cut through the backbone and head the fish without flexing the blade. A thin chef's knife chips or twists on fish bone; the deba is built for exactly that.
Is this deba single-edged like the traditional ones?
No: the F-1055 is double-bevelled, which makes it easier to use and fine for right- and left-handers. A traditional single-edged deba gives cleaner cuts but demands more technique.
Can it cut bone-in meat from the kamado?
That's not its job. The deba is designed for fine fish bone, not rib or leg bone. For bone-in meat use a dedicated knife or cleaver.