Japanese specialty knives include favorites like the deba knife, usuba knife and vegetable knife. The vegetable knife has a light, thin blade that makes it best for cutting delicate produce. Because the blade is long, a single, long cut can be made without having to move the knife back and forth. The usuba knife, however, is a heavier chef's version of the vegetable knife. Chefs specializing in fish would do well with a deba knife, featuring a blade thicker than a vegetable or usuba knife, and a sharp, pointed tip to cut through thin fish bones with ease.