‘Kataha’ or single-bevel deba knives feature stout blades that are sharpened on one side and slightly concave on the other, calling for care and good technique in use and sharpening. The deba is a knife you'll find in most Japanese home kitchens and every professional one, and the vast majority will be single-bevel.
The deba may appear cleaver-like but it's not for swinging or hacking. For heavier cuts good technique calls for resting the blade at the cutting point and striking the spine. Kataha deba blades thin toward the blade point, with the bevel and profile combining to form a fine edge that's ideal for precise filleting.