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The 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) No.2). The surface of the blade is made with dead soft steel and steel, and the blade edge is called Kasumi finish since the blade edge looks blurry. The flat area is mirror surface finish, like a Japanese sword. This series is the highest class product. The steel (aogami (blue paper) No.2), which is blue steel called aogami (blue paper), is highest class steel that is developed for blade making an alloy of high purity steel (shirogami (white paper) )and tungsten and chromium.
Since aogami (blue paper) has tenacious and abrasion resistance, it has less chip in a blade and loose strength than shirogami (white paper). The raw materials are made by Hitachi Metals, Ltd.