CL-65 Deba – a classic Japanese knife for working with whole fish

How can you recognize a traditional Japanese Deba knife? At first glance, it is clearly a solid and substantial tool. Regardless of blade length, a Deba is always heavy, as its construction is designed specifically for working with whole fish. The characteristic blade is very wide from the heel all the way to the tip, gradually tapering toward the cutting edge. This design leaves the lower edge thin and precise, while the knife is sharpened on one side only (kataba)—exactly as in classic Japanese knives.

The CL-65 perfectly reflects this tradition. It is the medium-length Deba among the three models available in the JAPANESE series: CL-40, CL-65, and CL-75. Knives of this type are standard equipment in almost every restaurant in Japan and are used primarily for processing whole fish.

Thanks to its substantial weight and exceptionally sharp edge, the CL-65 allows for deep, controlled cuts through the tougher parts of the skeleton of medium and larger fish. The knife is designed to fully utilize its weight and downward pressure, resulting in stable, precise, and safe cuts. This stability is especially important when working with hard products and significantly increases user safety—making the Deba a valuable tool not only for professionals, but also for ambitious home cooks.

By applying traditional Japanese techniques, the CL-65 can also be used to quickly and efficiently fillet fish, while preserving clean cuts and the natural structure of the flesh. This traditional Japanese knife has long been a hallmark of sushi masters in restaurants around the world.

In the knife sharpening section, you will find all essential information on proper care, along with a special bonus for registered customers.