honesuki or deba?

I like to start filleting fish, but the size is maximum is about 30cm or 12inch.
Do I need a deba or can I do it with a honesuki?I prefer a honesuki because I could use it for trimming meat too.

 

You can fillet a fish with a honesuke, but it probably is a bit easier to get a clean fillet Japanese style with a deba.
Its curved and big bevel helps making a clean cut and getting close to the bone. A honesuki generally has a much straighter edge than a typical deba.

 

These are very different kinds of knives. Get both. A Gesshin Uraku 180 isn't all that expensive (I'd definitely spend the extra money on the Gesshin over the equivalent Yoshihiro, as Yoshihiro's less expensive knives often have major issues: ask me how I know), and a deba is going to be a lot better for fish than a knife made for fowl.

 

Honesuki for fish is worse than deba for chicken.

 

for this size of fish what size you think I need?

 

A 165mm deba would be plenty for a fish under 30cm. Probably can get away with a 150 or even a 135.

 

I think a honesuki is great for meat and chicken, not so good for fish.

 

165-180mm

 

ok can start my look for a deba