As spring kicks in, in Adelaide South Australia, people start their fishing on the expansive coast line that South Australia offers.
To prepare a fish one of the most common knives in Japan itself is the Deba knife. The Japanese knife called the Deba knife was originally designed to chop tobacco for arriving ships from Portugal however it's local popularity increased in Japan and it started to be used for prepartion of their favourite food - fish.
The perfect knife for preparing fish is the Deba knife. The Deba knife has the rare utility of both boning (with the heel) and filleting (with the concave blade).
We often use a longer knife (the sujihiki or yanigaba) for the final slice but the Deba is the tool of choice for all the fish preparation.
