The Deba is a type of Japanese knife specifically designed as a pointed cutting knife. Originating in Sakai, Osaka during the Edo period, these knives are traditionally used for cleaning and cutting fish and birds. These knives are characterized by their increased thickness along the spine and a more dull angle behind the heel, allowing them to cut off the heads of fish or through bones without causing damage when used properly. It is important to note that the Deba should not be used to cut through thick bones. The Ajikiri, on the other hand, is a smaller and thinner version of the Deba, specifically designed for smaller fish such as mackerel. Both the Deba and Ajikiri are ideal for slicing and disjointing, and are particularly useful for breaking down whole fish, meat, and poultry where a heavy blade is needed.