The Deba is most commonly short(ish) but with a very thick blade particularly as you approach the heel of the blade (when compared with a Yanagiba for example).
This Deba was made in Seki, Japan and feels tough in the hand. It's a single bevel (i.e. concave line on the inside of the knife).
I'm intrigued to see how this blade slices and decapitates the whiting may neighbour (Tim) caught yesterday.
