Surf Fishing on the Japanese Coast-Catch & Cook

[@thediamondleaf5111]

Hello ! May I ask why the knife you use to fillet the fish is so thick. I saw people usually use a small and thin knife, allow them to easily separate the meat from the bones.

[@KitanoFishing]

Hello! Thank you for your question. In Japan, we often use a Deba knife to fillet fish. The Deba knife is thick and sturdy, which makes it ideal for cutting through fish bones and making precise cuts. While thinner knives are also used, the Deba knife provides the strength needed for larger fish and tougher cuts. It's a traditional choice, even for home cooks like myself.