What kind of knife is best for filleting fish? Introducing "Deba" and "Yanagiba" knives, recommended for beginners and for different purposes

A fish-cleaning knife brings out the flavor of fish. The basic knives are the deba knife and the yanagiba knife , but the best knife actually varies depending on the type of fish you want to clean.

For example, if you are cutting small fish such as horse mackerel, you would use a "horse mackerel cutting knife," if you want to cut the bones of sea bream, you would use a "deba knife," and if you are cutting sashimi, you would use a "yanagiba knife."

In this article, we will thoroughly explain the type of "fish-filleting knife" that suits your purpose and how to choose one without making a mistake.

What kind of knife is needed to fillet a fish?

To properly fillet fish and prepare it into sashimi, ideally you will need a deba knife and a yanagiba knife .

This is because the functions required of a knife are completely different between a deba knife, which can fillet fish, and a yanagiba knife, which can cut sashimi.

Here we will explain the roles and characteristics of the two types of knives that are essential for filleting fish: the deba knife and the yanagiba knife.

① Deba knife (for cutting and cutting bones)

This is a Japanese knife specially designed for filleting fish. Its blade is very thick and heavy, and its weight can be used to cut off the tough head of a fish or cut through the backbone.

It is used for all tasks that require strength, such as filleting a fish, to separate the flesh along the bones. It is truly a knife for "cutting."

② Yanagiba knife (for sashimi)

This is a special knife for making sashimi from the meat (saku) left over from filleting with a deba knife. It is characterized by its extremely long and thin blade.

When cutting sashimi, moving the knife back and forth will crush the fibers and reduce the flavor, so by taking advantage of this long blade and cutting it in one go, you can create sashimi with a beautiful, sharp cross-section.

By use: Fish filleting knife

The basic knives for filleting fish are the "deba knife" and the "yanagiba knife," but there are many more specialized knives available to suit the type of fish being filleted and the situation.

For example, there are differences in shape between Kanto and Kansai, there are knives specifically for small fish, and even knives originally intended for chicken are now popular for filleting fish.

Here we will introduce various knives and tools other than the two basic ones that will allow you to delve deeper into fish filleting.

3. Octopus-pulling knife (for sashimi, Kanto style)

It is a type of sashimi knife, similar to the yanagiba knife (Kansai style).

While a yanagiba knife has a pointed tip, a takohiki knife has a square tip .

The name makes one think that it is "exclusively for octopus," but its purpose is exactly the same as that of a yanagiba knife, and it is used for cutting all kinds of sashimi, including tuna and flounder . (There are various theories about the origin of the name, including that it was suitable for thinly slicing octopus legs.)

④ Tuna knife (for cutting large fish)

As the name suggests, it is a giant knife specialized for cutting up tuna .

The blade is very long (it is not uncommon for it to exceed 60cm) and is used to cut large pieces of flesh from large fish such as tuna in one go. It is not something that is commonly used at home.

⑤ Horse mackerel cutting knife (for small fish only)

This is a small deba knife specialized for filleting small fish such as horse mackerel, sardines, and whiting .

The blade is thinner and lighter than a regular deba knife, making it easy to maneuver and highly efficient when removing the guts from horse mackerel or filleting a large number of fish.

⑥ Western Deba knife (double-edged Deba)

This is a Western-style deba knife, which is a double-edged deba knife in the style of a Western knife .

Unlike traditional deba knives (single-edged), the blade is symmetrical, making it easy to cut straight, regardless of whether you are right-handed or left-handed. It is also suitable for beginners who are not used to using a single-edged knife.

⑦ Boning knife (multi-purpose/for butchering)

Originally, this knife was used to peel meat from bones of chicken and other animals.

However, due to its sharp cutting edge and maneuverable shape, it is also attracting attention in the field of fish filleting as it is very useful for processing fish gills and internal organs .

8. Boating knife/Filleting knife (an intermediate all-purpose Japanese knife)

This is a Japanese knife called "Funayuki/Mioroshi" that is positioned "in between" a Deba knife and a Yanagiba knife.

It is not as thick as a deba knife, nor as long as a yanagiba knife. Therefore, it is not as powerful as a deba knife in cutting bones, and it is not as easy to cut sashimi as a yanagiba knife, but it is a balanced knife that can handle both "cutting" and "sashimi" to a certain extent .

9. Shellfish splitting knife (for shellfish and crustaceans)

This small knife is used to remove shellfish such as abalone and oysters from their shells, and to process squid and other crustaceans . It has a sharp cutting edge and is shaped to easily fit into narrow gaps. It is also useful for fishing.

10. Kitchen scissors (for supplementary use, fins/bone processing)

Although it is not a knife, it is a very powerful auxiliary tool for filleting fish.

They are useful for cutting off tough fins from fish and opening the bellies of small fish . When filleting fish with a gyuto knife, in particular, you can work safely and efficiently by using kitchen scissors to remove hard bones that are at risk of chipping the blade.

Can I use other knives to fillet fish?

"I want to fillet the fish I caught or the whole fish, but I don't have a special deba knife..." Many people are troubled by the question, "Can I use a knife I have at home instead?"

In conclusion, we do not recommend using a Santoku knife, which is a common household knife, as there is a risk of chipping the blade . However, a Gyuto knife is a very viable alternative .

Why is a Santoku knife not recommended and a Gyuto knife can be used instead? We will explain the clear difference.

Gyuto (substitute/all-purpose knife)

Originally a Western knife for cutting meat and vegetables, in recent years it has been found to be an excellent substitute for filleting fish .

Even a gyuto knife with a blade length of about 18cm can fillet a 2kg red sea bream and even prepare it as sashimi. Because the blade is thin, it cannot "pound" bones, but once you get the hang of it, it is highly versatile and is a great choice as a beginner knife.

Santoku knife (all-purpose household knife)

This is the most common all-purpose knife used in Japanese households.

It is possible to fillet small fish with soft bones such as horse mackerel or sardines , but it is not recommended. Because the blade is too thin, if you try to cut the hard bones of medium-sized fish such as sea bream or yellowtail, it will almost certainly result in chipping or nicking the blade.

So, if you absolutely have to use a knife you have at home instead, a chef's knife (used in combination with kitchen scissors) is the best option .

However, because the blade of a gyuto knife is thin, it cannot match the power of a deba knife, which can cut through hard bones, and there are limits to the beauty of a yanagiba knife, which can cut through sashimi.

If you are just trying to fillet fish as a substitute, then a chef's knife is the way to go, but if you plan to fillet fish seriously in the future, then the quickest way to improve is to get a deba knife and a yanagiba knife .

How to choose a fish knife

When choosing a knife to fillet fish, it is important to clarify your purpose as to what you want your first knife to be, and then check three points : the type of knife, the material, and the shape of the blade .

How to Choose ①: Choose by Knife Type

There are many types of fish filleting knives to suit the size of the fish being filleted and the purpose. First, let's look at the most common types of knives and their roles.

Knife name	Characteristics (uses and suitable fish)
Deba knife	The blade is thick and heavy. It is designed for cutting through hard bones and heads of fish such as sea bream, yellowtail, and flounder .
Yanagiba knife	The blade is long and thin (Kansai style). It is used for sashimi, as it allows you to "cut through the fillets in one go" after filleting without crushing the fibers.
Octopus-pulling knife	The blade is long and thin with a square tip (Kanto style). Like the yanagiba, it is used to pull sashimi from the sashimi .
Tuna knife	The blade is extremely long (over 60cm), and as its name suggests, it is a huge knife used to fillet tuna .
Horse mackerel cutting knife	A small, thin deba knife specially designed for filleting a large number of small fish such as horse mackerel, sardines, whiting, and rockfish .
Western Deba Knife	A double-edged deba knife. It has the same uses as a deba knife ( for sea bream, yellowtail , etc.). It is suitable for both dominant and left-handed people and is easy to use even for beginners.
Bone-slicing knife	Originally intended for butchering chickens, the sharp tip makes it convenient for delicate work such as removing fish gills and internal organs , and inserting the blade into joints.
Boating knife/Fleshing knife	Between a deba knife and a yanagi knife, this well-balanced knife can handle both filleting and sashimi for horse mackerel, mackerel, and medium-sized sea bream .
Shell splitting knife	A small knife suitable for removing abalone and oysters from their shells and for processing squid .
kitchen scissors	A convenient auxiliary tool for processing hard fish fins (especially sea bream and rockfish) and small bones (such as helping to cut the bones of conger eel).

With so many varieties available, it can be hard to know which one to choose. Of course, the best knife will vary depending on the type and size of the fish you want to fillet.

If you're not looking for a specific fish knife, but would like to be able to fillet a variety of fish with versatility, we recommend getting two basic fish filleting knives: a deba knife (for filleting and deboning) and a yanagiba knife (for sashimi) . With these two, you'll be able to handle most fish filleting and sashimi.

Next, try choosing other specialized knives depending on your specific needs, such as "I want to mainly fillet small fish like horse mackerel (→ add a horse mackerel cutting knife)" or "I want to handle shellfish as well (→ add a shell splitting knife)."

How to Choose ②: Material (Stainless Steel and Steel)

The material of a knife directly affects its sharpness and ease of maintenance.

1. Stainless steel is rust-resistant and easy to maintain. Recommended for beginners, deba knives, and gyuto knives.

It is the most recommended material for home use and beginners. Its advantages are that it is "rust-resistant and extremely easy to maintain."

It has been said that stainless steel is less sharp than steel, but in recent years, there has been an increase in extremely sharp stainless steel materials such as molybdenum steel, VG10, and Ginsan steel. Stainless steel is ideal for knives that spend a lot of time in contact with water and bone, such as "deba knives" and "gyuto knives."

2. "Hagane" (steel) emphasizes sharpness | Recommended for sashimi knives (yanagiba)

It is a traditional material favored by professional chefs. Its advantages are its "exceptional sharpness" and "ease of sharpening." It is said that the "cut is the key" in sashimi, and the sharpness of steel "cuts" the fish cells without crushing them, so it does not lose its flavor (drip) and produces a beautiful, sharp cross section.

On the other hand, the downside is that it is very susceptible to rust . Because its main component is iron, it will rust quickly when exposed to water, salt, and especially when it comes into contact with acids (such as lemons and tomatoes) or scum (vegetables).

However, surprisingly , when it comes to sashimi knives (yanagiba), steel is sometimes recommended .

This is because the yanagiba knife is used in the final cooking step, which involves cutting the flesh of the fish after it has been thoroughly washed to remove any blood, internal organs, salt, etc.

During the cooking process, there is almost no opportunity for steel to come into contact with acids, scum (from vegetables, etc.), or salt, which are its greatest weaknesses, so the disadvantage of rusting is minimized while the greatest advantage of sharpness is maximized.

How to Choose 3: Blade Shape (Single-Edged vs. Double-Edged)

The shape of a knife's blade is an important factor that directly affects its sharpness, how it cuts into ingredients, and ease of use.

1. Single-edged (Kataba) | Emphasis on sharpness - Japanese knives (Deba, Yanagiba, etc.)

It is used in traditional Japanese knives such as deba knives and yanagiba knives.

• Characteristics: The blade is only on one side (usually the front side), and the back side is flat (or slightly concave).
• Advantages : The blade bites into the food at a sharp angle, making it extremely sharp. Also, the food cut comes off the blade easily, so the meat doesn't stick to the blade when you cut sashimi with a yanagiba knife.
• Important note : Due to their construction, they are clearly divided into "right-handed" and "left-handed" versions. Please be sure to check, as you will not be able to use them if you purchase one that is opposite to your dominant hand.

2. Double-edged (Ryoba) | Emphasis on ease of use, Western-style knives (Gyuto, Santoku, etc.)

It is the mainstream of Western knives and modern household knives, such as chef's knives and Santoku knives.

• Features : The blades are V-shaped and symmetrical.
• Advantages : The force is applied evenly to both sides, making it easy to cut straight into ingredients. It has no quirks and is easy to use even for beginners, making it suitable as an all-purpose knife for home use.
• Note : It is ambidextrous (can be used by both right-handed and left-handed people).

How to care for a fish filleting knife

Fishing knives, especially those made of "hagane" steel, which emphasizes sharpness, will quickly rust if not properly cared for. Here are some care methods to maintain the sharpness and make your knives last longer.

Basics for preventing rust: Wash immediately after use and wipe off all moisture

This is the most important basic: fish blood and salt can cause rust.

1. Wash immediately after use : When you're done using a knife (or in between tasks if it's a steel knife), rinse it thoroughly with fresh water.
   
2. Wipe off all moisture completely : Use a dry cloth or paper towel to completely wipe off all moisture from the blade and handle. Pay particular attention to the jaw area where the blade and handle meet, as moisture tends to remain.
   
3. (For steel) Apply oil : If you will not be using the tool for a long period of time, it is a good idea to apply a thin layer of special oil such as camellia oil to prevent rust.

Let's practice sharpening

For beginners looking to improve their fish-cutting skills, we recommend "practicing sharpening first."

At first, practice on an inexpensive knife or an unused knife you have at home (even if it's rusty, it can be used if sharpened).

If you fail to sharpen the knife properly, the blade will become wavy and the shape of the knife (edge ​​line) will be distorted. The quickest way to improve is to first learn sharpening techniques with a practice knife, and once you can sharpen it neatly every day, purchase your favorite knife as a step up.

Frequently Asked Questions (FAQ)

Q. Can I fillet fish with the Santoku knife I'm currently using?

A. It is possible to catch small fish such as horse mackerel, but it is not recommended.

Santoku knives have thin blades that are suitable for cutting vegetables and meat, but they are not designed to cut hard bones. If you try to cut through the bones of a fish of a certain size, such as sea bream or yellowtail, there is a very high risk of the blade chipping or becoming damaged. For safety reasons, we recommend using a dedicated knife (deba knife) or a chef's knife, which can be used as a substitute.

Q. So how many knives do you need to fillet a fish?

A. It depends on the purpose, but the answer is "1" or "2".

・If you are aiming for perfection, you need two knives : a deba knife for filleting fish and cutting bones, and a yanagiba knife for beautifully cutting sashimi. This is the traditional and ideal form.

・For versatility, choose just one knife: Combine a chef's knife (approximately 18cm) with kitchen scissors. You can cut meat and vegetables, and even try your hand at filleting fish. This is perfect for beginners who want to try it out.

Q. Do you have left-handed knives?

A. Yes, there are, but you need to be careful when purchasing.

・Single-edged knives (deba, yanagiba, etc.) : These Japanese knives are clearly divided into "right-handed" and "left-handed" due to their structure. Be sure to choose one that is clearly marked as "left-handed." (Note: This may be more expensive.)

- Double-edged knives (Gyuto, Santoku, etc.): The blades are symmetrical (V-shaped), so they can be used by either hand. Left-handed people don't need to worry about this when choosing a Gyuto. However, single-edged Gyuto knives are also available these days. It's a good idea to check whether the knife is single-edged or double-edged before purchasing.

Q. How long does it take for a steel knife to rust?

A. It rusts very easily.

Steel is extremely susceptible to moisture, salt, acids (from lemons, tomatoes, etc.), and scum (from vegetables). If you leave it wet or leave fish blood or seawater on it, it will discolor and begin to rust within just a few minutes to a few hours. The golden rule is to wash it immediately with fresh water after use and wipe off all moisture with a dry cloth.

Summary: First, try your hand at filleting fish with a "deba" and a "yanagiba" knife.

Choosing a knife for filleting fish is one of the first hurdles beginners encounter, as they are often torn between their ideals and reality.

Certainly, if you want to be able to perfectly cut through fish bones (a deba knife) and cut sashimi (a yanagiba knife) , the best way to go is to have two dedicated knives.

However, if you try to use a household Santoku knife as a substitute, there is a risk of the blade chipping due to hard bones, so it is not recommended.

Therefore, the realistic options for beginners to choose as their "first knife" are narrowed down to the following two, which suit your cooking style.

1. If you specialize in fish filleting: "Stainless steel deba knife (15cm)"
   This knife is for people who have a clear goal of fish filleting, such as "I want to be able to fillet the fish I caught" or "I want to master the art of filleting a fish." It has the power to cut through bones, making it a shortcut to improvement.
2. For general use: "Stainless steel chef's knife (18cm) + kitchen scissors" This is for people who prioritize versatility and want to try just one knife first, or who want to cut meat, vegetables, and fish. By using scissors to cut hard bones, you can handle a wide range of cooking.

Whichever you choose, it's entirely possible to prepare fish at home. Find the one that suits your style and try your hand at preparing authentic fish dishes that bring out the flavor of fresh fish.