Deba Bocho knives are Japanese style pointed kitchen carvers used primarily to cut fish, as well as meat and poultry.They come in a variety of different sizes, whilst maintaining a similar shape. The Deba Hocho is a traditional shape of Japanese knife that first appeared during the Edo period in Sakai.
It is primarily designed for filleting and beheading fish. This is reflected in the thickness of the blade and and a more obtuse angle nearer the heel of the knife, that make it perfect for cutting the heads off fish without damaging the blade. The rest of the blade is better suited to filleting, designed to ride against the bones within the fish. The Deba Hocho is not suited to the chopping of wider diameter bones, which should be done with a heavier cleaver.
Our views and advice for buyers
This is one of the most versatile and useful Japanese kitchen knives, just as good for cutting meat and poultry as it is for fish. If you are considering buying only one or two knives as a basis of a kitchen set, one of them should probably be a Deba Hocho.