Japanese cuisine comprise many fish dishes.
Raw or boiled, tempura fried and pickled.
The variety of recipes is many, but they are united by a certain way of cutting.
The japanese, despite the high cost of food, carve the fish on fillets, throwing some in the waste.
This differs from style we have use, to cut it whole into steaks.
Deba knife is for make fillet.
This is an asymmetric powerful blade, which can out to make a beautiful and even cut along the spinal column.
Then, using large tweezer, small bones are removed.
Next up is the Yanagiba knife. Narrow and long blade for delicate slicing.
There is also an adapted version of Western Deba, reminiscent of the profile of the european "Chef", but with much greater thickness and weight.
It is slightly easier to sharpen, because of the symmetrical shape.
The traditional one-sided version is very thin, and despite it's power, it is capable of very accurate operation.
The carbon steel, hardened to high hardness, is requires careful use.
There is an opinion that Deba is especially for bones.
This is not entirely true, if only because the method of make the fillet of fish in the oriental style, does no need their regular choping.
A large bone is a structure with a high density, and not any cutting tool can't resist a regular contact, even a heavy cleaver will require re-sharpening.
Restoration work was carried out on Naniwa japanese whetstones.
Sharpening a one-sided blades, make "on the flat" that allows you to maintain the required angle, all the time.
Then the burr is removed from the opposite side and the knife is ready for use again.
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