Ai-deba : Knives for Grating and Filleting

What is an Ai-deba Knife?

This kind of knife is thinner than a Deba knife but thicker than a Mioroshi knife. Its thinness makes it easier to handle than a Deba knife, and useful when the fish is difficult to fillet. It is useful for both grating and filleting fish, but if you want to cut off the head or through bones, you should use a Deba knife.

How to Choose an Ai-deba Knife

Firstly, we recommend the White Steel #2 Kasumi made from White Steel#2 Carbon Steel, the most popular material in Sakai. Our artisans are experienced in handling it, and as a result, its cost performance is high. It is the most popular Ai-deba Knife at Sakai Ichimonji Mitsuhide, among a wide range of people from beginners to top chefs. For those who are looking for long-lasting sharpness, we recommend the Blue Steel #2 Hongasumi Ai Deba Knife, which is superior in terms of long-lasting sharpness and strength.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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