Two deba variants for larger-scale fish work.
Mioroshi deba (210–300mm, lighter): a hybrid between the deba and the yanagiba, longer and thinner than a standard deba, for filleting larger fish (big mackerel, snapper, bass) more efficiently while keeping enough robustness to push through spinal bones. It also serves home cooks or mid-range kitchens where carrying three specialized fish knives (oroshi deba, deba, yanagiba) is impractical, since one knife handles both butchery and initial slicing.
Oroshi deba (250–450mm, very heavy): for the initial large-scale breakdown of very large fish, such as tuna sections and large whole fish at production scale, where weight and size are necessary for efficient work. Think 10–30kg tuna at the restaurant level, or large salmon and halibut. It is rare in home contexts.