- 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
- Rapala R12 Heavy Duty...FishUSA$119.99
- Fillet KnivesAFTCO$99.00
- Fillet KnivesAFTCO$89.00
- Fillet KnivesAFTCO$79.00
- Rhinoreto Fish Fillet ...Amazon.com$21.99
- Bubba Blade Whiffie...FishUSA$54.99
- Rapala Heavy-Duty Lithium...FishUSA$174.99
- American Angler PRO...Amazon.com$84.99
- Rapala Fish 'N Fillet ...Bass Pro Shopping$19.99$29.99
- Rapala Fish'n Fillet ...Presleys Outdoors$18.99
- Bubba Multi-Flex...Discount Tackle$139.99
- Lucky Cook Sashimi Sushi ...Amazon.com$29.99
- Sashimi Knife 10 Inch -...Temu$37.94$182.56
- Bubba 7 Inch Tapered Flex...Discount Tackle$64.99
- Bubba 9 Inch Tapered Flex...Discount Tackle$69.99
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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.
Fish serving cutlery (end of 19th century) Fish knives, like most highly specialized utensils, date back to Victorian era. 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 ...
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.
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.
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.