A K-tip deba is a deba, the thick single-bevel Japanese fish-butchering knife, with an angled K-tip in place of the usual curved point. In Japanese it is a kiritsuke deba (切付出刃). The spine runs straight and then angles down sharply to a clearly defined point; the heavy heel is the same as on a standard deba; most are single bevel with a concave ura, but some are made double bevel, so check the listing. Typical lengths run from 150mm to 210mm. It is an uncommon variant.
It does everything a deba does: taking off heads, splitting through the spine and filleting, with the weight of the blade doing the work. The defined tip is the gain: it reaches into the cavity to cut out the blood line along the backbone and to do fine dissecting where a sweeping point is clumsy. Compared with the standard deba, the main physical difference is the angled tip; weight and use are unchanged.
Not to be confused with the standard deba, whose spine curves down to the point. On the K-tip deba the spine angles down sharply to a more defined tip; weight and use are otherwise the same.