Knife Knowledge/Knife Basics: Deba Knife vs Western Fish Fillet Knife

This is a great opportunity to understand that there are two different ways to fillet a fish. The Asian culture is the largest consumer of seafood in the world. The method that they use is completely different than what we know of in the western world. There are several knives that are used exclusively in Japanese culture for processing fish. The culinary world, outside of Japan, uses a different instrument. The Deba knife is constructed completely different. Very thick and with no flexibility, this knife has a single bevel and even has to be sharpened in a unique manner. The English-speaking world went a different route. Very lightweight and very flexible, this knife is very common amongst competitive fisherman as well as fish purveyors in the western world. It is a 50-50 bevel and is sharpened in your traditional manner. We take the opportunity to use both knives in a demonstration of fish processing.

This video is not sponsored. I have listed the knives and cutting boards below.

Masamoto KS Series Hon Kasumi White Steel No.2 Deba

Wusthof Classic Fillet Knife, 7-Inch, Black

Yoshihiro Hi-soft High Performance Professional Grade Cutting Board

[patrickconnor]

you seemed more proficient with the western fillet knife.

[ThanksJanie]

The best use of a Deba is a different technique than the American fillet knife. You use the deba to cut from the inside of the fish to separate the ribs from the spine and then cut the fillet off from the outside, running along the spine, and take the fillet off with the bones. You then cut out the rib bones. The deba is great for fish that have thick and barrel shaped rib bones like Red fish. It is a thick knife and allows you to easily cut through bones. Delicate fillet knives are for more delicate fish without thick bones.

[grvmohan]

Being honest about your filleting skills and yet doing a pretty good job has helped me to understand the difference between the two knives - thank you for the knowledge sharing here and loved your video. Subscribed !

[rogerhonacki]

Would a Santoku work? It’s pretty stout but not as beefy. I don’t have a Deba or a filet knife. Pro’s/cons?

[whynottalklikeapirat]

I usually have to fillet fish sitting on the ground in a wetsuit, because I am usually off somewhere in the arctic living off spearfishing at the time, and there won’t be any tables or anything within miles. If I am luck I can find a driftwood board on a beach, if bit I usually just have to do it on a rock or a patch of grass. I really like the idea of the Deba but I don’t think it would survive the salty environment and I suspect it might be a bit tougher to work in awkward positions, with mosquitos eating your face, on slippery or uneven surfaces that don’t always offer much room for details of technique …

[StingofTruth]

There's 2 different ways to fillet. You used the eastern technique. If you use the western technique the deba is impossible to use. Plus, with the western technique you actually fillet the fish. The fillet part comes when you separate the meat from the skin. Nothing wrong with your technique, but it's not really best for all applications. I know 3 standard ways to process a fish, 1 is the standard clea ing where you cut the head off, gut it, and scale it. The other is the eastern style skinning which you demonstrated, and the third is the western style fillet which is the easiest and only requires 2 cuts per side of the fish.
This is how you do it:
After the cut behind the fins you turn the knife toward the tail and continue the slice along the backbone to the tail but not through. Then you flip the meat so the skin side is down and you cut on that meat side up piece near the tail down to the skin but not through it and you separate the meat from the skin. What's left is a fillet. No skin, just meat. If you ever watch someone who knows how to do it they'll be able to fillet an 18" fish completely, both sides, separating the meat from the carcass and the skin in about 40 seconds. It's really amazing to watch.

The way you fillet is great for larger fish and really the only way to go for big fish and saltwater fish like tuna, blue catfish, flathead catfish, flounder, shark, mahi, swordfish, marlin, and sailfish.

The western technique is more for all pan sized fish.

Also the shape of the western fillet knife was developed by some outdoorsman from minnesota in the late 50s and early 60s. Normark who owns rapala wanted a knife that could be used for boning and filleting game, fish, and standard animals. The 2 outdoorsman from Minnesota hired to help design the knife wanted it flexible which was NOT common at all and was a laughable concept but a great idea for filleting. They pitched a prototype and it was determined that it was all in one knife that could be used by butchers, fishermen, and hunters. Normark sent the design to finland where J. Marttiini cutlery has made the knives for normark under the rapala brand ever since. Within 1 year of it being released nobody laughed at it anymore and everyone copied the thin flexible blade. Now the flexible curved boning/fillet knife is the standard used by all butchers and fish markets in tge wester hemisphere and much of the eastern as well.

Just thought I'd share the history lesson.

[jrhamilton]

You have a very nice kitchen and prep center table. Granite is awesome. Good video too!

[themookid]

This is the 2nd knife comparison video of yours I've watched and they're both informative and helpful.

[gallozaacevedoeric]

Thanks for the video! What is the brand and model of the Western knife? Thanks.

[ShaunPaget]

I've lived in the mid-west all my life. Everyone I know fillets from head to tail with the head left on removing the fillet from the carcass. Interesting seeing different takes on the same chore.

[DanielJoyce]

I have a cheap stainless deba and it's great for slicing and breaking down carcases. Doesn't hold a edge long but then I get more practice sharpening.

[theKTCalamity]

interesting. ive been in the market for a new fillet and cleaver/chef knife since my father got his hands on them and well....they'd need heavy repairs if they can even be repaired. Kinda looks like the deba does the job of both? Ill be looking into it more!

[victorjimenez]

I just got my knives, western style and Japanese style, I'm leaning towards Japanese, its just smoother, lighter, and easier, great videos. Keep up the great work!

[russelldavis]

I would tend to lean towards the Japanese options for anything that size, as well as for any delicate operations where you're not chopping through bones (although admittedly I don't have a nice Deba like that). However, there are other western options that are a little more... pleasant to use than those little filet knives. In particular I've used a large butchering/slaughtering knife for the bulk of breaking down dozens of salmon (with a salmon fileting knife or a yanagiba for the tricky parts). "Victorinox Swiss Army Cutlery Fibrox Pro Straight Butcher Knife, 12-Inch". Has a very long blade that can slide down the spine very easily, and the thick top section will allow you to chop through bone cleanly.

[VivathBrigada]

Despite having caught and filleted hundreds of fish over the years I (1) don’t do it regularly enough to be in my mind proficient and (2) like you I hate to waste fish. I have used both the European style fillet knives and a Deba. My preference for the European knives is a Morakniv and an Opinel slim/effile size 10. I always notice that people tend not to have a problem with the first fillet but it’s when they go for the second one that they lose the meat so so speak. Depending on the type of fish that I am filleting when I get to the point you were at in 6.04 of your video I don’t cut the whole way through but leave it on and then turn the fish over to fillet the other side. Having that bulk helps slightly.

[niko]

I scuba dive, I always have a filet knife with me for protection.
What else could you do, if while scuba diving, you get attacked by a fillet?!?

[dakotagreg]

Im a North Dakota ice fisherman looking to try Japanese filleting. I dont see why it wont translate to walleye/pike. Im sure the old farmers at the public fish cleaning station will turn their heads. I am just unsure which premium knife to buy first. Id like also like to try some asian fish cooking and take a break from beer batter deep frying.

[ronjones]

I'm not sure why you spent so much time worrying about the head of a fish to be filleted, the simple answer is don't cut it off. If you are using the head for soup or such then dealing with it after the fillets are removed is so much easier. I would also go after the collars, een collars that small hae amazing meat in them.

[tdhove]

Your videos are great, they have been a big help to me as I learned to sharpen my knives. Thanks for all the great information.

When using the standard Western fillet knife, no need to remove head. I have cleaned more fish than I can remember, I was always taught to use the head to grip fish and keep, head with carcass. The fish I learned on are fresh water, like walleye and bass which are different than salt water varieties.

Great review of both knives. I would use a deba for bigger fish but for smaller freshwater fish I will stick with the western fillet knife.

[homeaccount]

A deba knife is a better knife if you bring fish in your kitchen to fillet, but for most people, a fillet knife is a more practical "outside knife"