Deba knife is fine enough for fish filleting and still great for cutting bones.
We recommend that you use different sizes of Deba knife, such as large Deba,
medium Deba, and small Deba, depending on the size of the fish you cut. The
series of Deba knife, Kasumi has a sandwich structure with stainless and top
glade steel (aogami (blue paper) super). The surface of the blade is made with soft
steel, and the blade edge is called Kasumi finish since it looks blurry. The
flat area is mirror surface finish, like a Japanese sword. This series is the
highest class product. The steel, which is blue called aogami (blue paper), is
highest quality that is developed for blade makingan
alloy of high purity steel (shirogami (white paper) )and tungsten and
chromium. The raw materials are made by Hitachi Metals, Ltd. You can
choose western handle or Japanese handle.