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3. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   Electric fillet knives allow the user to cut faster than using a traditional fillet knife. Electric fillet knives are usually in the professional setting such as guides and those in the fish processing industry but are readily available to the general public as well.

4. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet

   Automatic knives for filleting fish. Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks.

5. Fillet (cut) - Wikipedia

   en.wikipedia.org/wiki/Fillet_(cut)

   A fillet or filet (UK: / ˈ f ɪ l ɪ t /, US: / f ɪ ˈ l eɪ /; from the French word filet, pronounced) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines , and many dishes call for a specific type of fillet as one of the ingredients.

6. Fish knife - Wikipedia

   en.wikipedia.org/wiki/Fish_knife

   The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife), a broad tool used for serving fish (thus yet another name, fish server), pudding, and other soft desserts.

7. Hōchōdō - Wikipedia

   en.wikipedia.org/wiki/Hōchōdō

   The filleting is done using only a knife (庖丁, hōchō) and a pair of metal chopsticks (真魚箸, manabashi), without touching the fish with one's hands. The chef is dressed in Heian period clothing, most notably an eboshi ( 烏帽子 ) hat and hitatare ( 直垂 ) robe.

8. Maguro bōchō - Wikipedia

   en.wikipedia.org/wiki/Maguro_bōchō

   A maguro bōchō ( Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō ( 鮪切り包丁, lit. "tuna cutter"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.