If you can translate from the Japanese, please let me know the name of the manufacturer.
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Deba bocho (Japanese: 出刃包丁, literally: pointed carving knife) are Japanese style kitchen carvers used to cut fish, as well as chicken and meat.
They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba hocho first appeared during the Edo period in Sakai.
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. The deba is not intended for chopping of large diameter bones.