A fillet knife makes filleting fish and meat significantly easier. With its thin, often flexible blade, you can cut with precision, creating thin fillets with minimal waste.
A flexible fillet knife features a bendable blade that allows you to cut close to the skin or bones of a fish. If you often work with soft, flat fish like plaice or sole, a flexible fillet knife is your best option.
If you primarily work with firmer round fish, such as cod, tuna, mackerel, or monkfish, a stiff fillet knife is more suitable. This type of knife is also a bit easier to handle for beginners.
In Japan, Deba knives are commonly used for filleting and processing fish. They resemble a chef's knife but are much thicker and sharper due to their single-beveled edge. Click here to view all Deba knives.
A fillet knife can also be used for other tasks, such as deboning poultry or slicing vegetables. While not specifically designed for these purposes, they can certainly be effective.
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