Kotobuki knives are made in Japan where knives are made for a specific use and purpose with a unique shape. These knives have a high quality stainless blade that keeps it's edge and is easy to clean. Deba, is heavyweight, single-edged knife with a very thick spine traditionally used for filleting meat and fish, but can be used with poultry. The thin tip is used for cutting and slicing, while the thick rear is used for filleting and light chopping of small bones. Not intended for use as a cleaver. Blade length: 6-1/2-inch Hand wash with a mild detergent and wipe dry. Sharpen with a whetstone.