This deba knife is a heavy knife with a thicker blade than usual. In Japan, deba is primarily used for processing fish, e.g. gutting, removing scales and fish heads, and piercing bones and smaller bones. If necessary, deba can also handle chopping chicken bones.

Deba is a traditional n.n. Knife with "single-bevel" sharpening. It is sharpened at an angle only on one side and the other side of the blade is smooth.

The Samura Okinawa series includes traditional Japanese style knives. D-shaped simple wooden handle and AUS-8 steel with a hardness of 59 HRC.