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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.
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.
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.
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.
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.
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