The Tojiro  MV Deba knife 10.5 cm is a Japanese kitchen knife with a pointed blade used mainly to cut fish and meat. The deba knife is used for ultra-thin slices that require a delicate touch, primarily for fish, though also used when cutting meat. Their main purpose is to behead and fillet fish.
Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. 

Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") comes in different sizes, sometimes up to 30 cm (12 inches) in length. It is designed to behead and fillet fish.
Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. 
Deba knives always come in a single bevel.

Ajikiri Deba (Mini Light Deba) has a thinner blade than Ko-Deba (Mini Deba) and classic Deba and is good for filleting small fishes.

The MV series is a good entry level knife range for traditional shaped Japanese knives.

The blades are made out of Molybdenum Vanadium Stainless steel, a reasonable priced stainless steel. As carbon steel knives tend to rust if not properly cared after use, the MV steel provides corrosion resistance and makes the knives of the series easy and comfortable for everyday use.

The blade of the knives is monosteel, hardened to a hardness of 58+/-1 HRC Rockwell while the bevel angle functions at 22°.

The MV series consists of traditional Japanese shaped knives. The relatively large traditional D-handle on these knives is made from light-weight oak wood with a black PC resin ferrule.
The handle is shaped in the traditional Japanese D-shape.

All knives in the MV series are single bevel, they are not suitable for left handed user.

Use and Care

• Use a sharpening stone to sharpen your knife
• Hand wash in warm water and towel dry
• Do not cut any frozen foods