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Deba vs funyaki?

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JBroida

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funayuki is technically a thinner, lighter deba geared towards filleting smaller, more delicate fish like saba and aji. Most areas make this as a single bevel knife, however, in the tosa region, it is a double bevel knife (same as yanagiba and deba in that region). Recently, there are a number of other makers who use it to describe a chefs knife.
 

jgraeff

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So basically it can be used as a single bevel Gyuto? Or it is more similar to a yangi?

I heard it was similar to deba but then carter has a lot if double bevel ones. Confusing on what it actually is traditionally speaking.
 
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