FILLETING KNIVES

Japanese filleting knives: masters of precision

Japanese knives offer unique precision for fish processing, whether for a professional chef or for home use.
The sharp, high-quality knives from the Satake brand guarantee a perfect cut.

Yanagi (Sashimi Knife)

Purpose: This knife is specifically designed for the thin, uniform slicing of sashimi (raw fish).
Features: It has a long, thin, and extremely sharp blade, which is typically single-bevelled (sharpened on one side). Thanks to the long blade, the fillet can be cut through in a single pull with virtually no friction, which is essential for preserving the fish's texture and flavour.

Deba (Heavy filleting knife)

Purpose: The Deba is a heavier, more robust filleting knife used for heading fish, boning, and cutting through tougher bones.
Features: It features a shorter, thicker, and heavier blade, which provides extra strength for the cut. Although it can be used for filleting, it is primarily ideal for the preparatory, heavier tasks, as opposed to the fine slicing of the Yanagi.

SASHIMI

DEBA

The art of Japanese cuisine, especially fish preparation, is the art of precision. The world-famous Japanese filleting knives—like those made by Satake, rooted in Seki City's 700-year swordsmithing heritage—represent quality and the perfect cutting experience. Choosing them isn't just about prestige; it's a guarantee of the end result.

1. Unmatched sharpness and cutting quality

Sharpening Technique: Japanese knives, especially filleting knives, are often single-bevelled (e.g., the Yanagi), which allows for a razor-sharp cut with minimal friction. This technique ensures the blade slices through the flesh in a single, unhindered motion, preventing cell damage.
Damage-Free Cutting: Whether preparing sashimi or filleting fish, the extreme sharpness prevents the tearing of cell walls. This results in a perfectly smooth surface, which is essential for preserving the fish's texture and flavour.

2. Specialized design for the perfect task

The Japanese philosophy dictates that every task requires the most suitable tool. Filleting knives are no exception:

Yanagi (Sashimi Knife): Its long, thin blade is designed to slice the fillet with a single, long pulling motion. This technique ensures consistency in the cut, which is key for visual appeal and texture.
Deba (Heavy Filleting Knife): This more robust knife is specialized for the heavier phases of fish preparation: heading, cutting through thicker bones, and separating the fillet from the spine. Its heavy, thick blade provides the power and stability needed for precise yet demanding work.

3. Tradition and professional quality

700-Year Heritage: The craftsmanship in Seki City (where Satake is rooted) is built upon a 700-year swordsmithing tradition. This deep knowledge—combined with modern manufacturing technology—guarantees the superior quality and long-lasting durability of the blades.
Professional Tool: It's no coincidence that the world's professional chefs and sushi masters choose Japanese filleting knives. If you strive for the highest quality in processing fish and meats, traditionally made Japanese knives represent the pinnacle.