- Fillet KnivesAFTCO$99.00
- Fillet KnivesAFTCO$89.00
- Sakimaru Takohiki 10" ...seidoknives.com$299.00
- Bubba Blade Tapered Flex...Boat Outfitters$64.99
- Wusthof Classic 7"...Cutlery and More$135.00
- Wusthof Classic 6"...Cutlery and More$79.95
- 6" Forged Fillet Knife,...TheForgedBlade$79.99$139.99
- Rhinoreto Fish Fillet ...Amazon.com$21.99
- Fishing Filleting KnifeEtsy$90.25
- Lucky Cook Sashimi Sushi ...Amazon.com$29.99
- Sidomma 2 Pcs Fishing...Amazon.com$14.99
- Rapala R12 Heavy Duty...FishUSA$119.99
- Rapala Fish'n Fillet ...Presleys Outdoors$22.99
- 11 Inches Damascus Steel...Etsy$126.00
- Bass Pro Shops XPS...Bass Pro Shopping$49.99
- Stainless Steel Fillet ...Etsy$185.00
- Bubba 9 Inch Tapered Flex...Discount Tackle$69.99
- Rapala Fish 'N Fillet ...Bass Pro Shopping$19.99$29.99
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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.
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.
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 ...
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.
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. 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.