- Rapala HDEFACSC Heavy...Amazon.com$109.99
- Rapala Heavy Duty ...Amazon.com$66.99
- American Angler PRO...Amazon.com$84.99
- Pro Series Cordless ...Boat Outfitters$219.95
- SKINZIT Cordless Electric...Cabela's$189.95
- American Angler PRO ...Amazon.com$74.99
- WORKPRO 12V Cordless ...Amazon.com$69.99
- REEPLAR Cordless Electric...Amazon.com$77.99
- Bubba 110 V Electric...Everymarket INC$203.86
- FLISSA Cordless Electric...Amazon.com$69.99
- Berkley Electric Fillet ...Everymarket INC$60.83
- Berkley Electric Fillet...Amazon.com$31.85
- Smith's Lawaia 51233 ...Walmart$68.99
- Rapala110v/AC Fillet ...Amazon.com$54.99
- Ozark Trail Electric...Walmart$14.97
- SKINZIT Cordless Electric...Bass Pro Shopping$189.95
- Rapala R12 Heavy-Duty...Amazon.com$129.99
- Mister Twister 120 V ...Everymarket INC$70.18
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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. Electric fillet knives can be either corded or cordless, and usually come with multiple blade options.
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. The deba bōchō first appeared during the Edo period in Sakai.
Among the electric fishes are electric eels, knifefish capable of generating an electric field, both at low voltage for electrolocation and at high voltage to stun their prey. An electric fish is any fish that can generate electric fields. Most electric fish are also electroreceptive, meaning that they can sense electric fields.
Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations, particularly in ...
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.
An unagisaki hōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. 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.