Rapala
- Fillet KnivesAFTCO$99.00
- Fillet KnivesAFTCO$89.00
- Fillet KnivesAFTCO$79.00
- Rapala Soft Grip Fillet ...Presleys Outdoors$19.99
- Wusthof Classic 7"...Cutlery and More$135.00
- Rapala Fish'n Fillet ...Presleys Outdoors$18.99
- Rapala Heavy Duty...Retail Market$95.49$124.99
- Rapala Fish 'N Fillet ...Bass Pro Shopping$19.99$29.99
- Bass Pro Shops XPS...Bass Pro Shopping$49.99
- Rapala Heavy-Duty Lithium...FishUSA$174.99
Explorer Series - 6"...TheForgedBlade$79.99- Wusthof Classic Ikon 7"...Cutlery and More$170.00
- Rapala R12 Heavy Duty...FishUSA$119.99
- Rapala Fillet Knife, Fish...Retail Market$33.49$46.99
- Bubba Pro Series...Amazon.com$216.79
- Rhinoreto Fish Fillet ...Amazon.com$21.99
- Bubba Blade Whiffie...FishUSA$54.99
- Fish Fillet Knife 5"...Temu$21.99
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A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
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. The maguro bōchō is a long knife with a blade length of 30 cm (12 inches) to ...
Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length.
An unagisaki hōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. [1] The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish. [2] Besides the standard version as shown in the picture, there are many other local ...
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife [2] ), [1] a broad tool used for serving fish (thus yet another name, fish server ), pudding, [3] and other soft desserts . At the turn of the 19th century, the originally symmetric and broad blade of the serving fish ...