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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.
List of blade materials. A variety of blade materials can be used to make the blade of a knife or other simple edged hand tool or weapon, such as a sickle, hatchet, or sword. The most common blade materials are carbon steel, stainless steel, tool steel, and alloy steel.
The deba bōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
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 ...
An English dinner setting, c. 1750. A stainless steel dinner knife on a knife rest. A table knife is an item of cutlery with a single cutting edge, and a blunt end – part of a table setting. Table knives are typically of moderate sharpness only, designed to cut prepared and cooked food.
Steel. SMS - Plain gauge (0.8mm) drawn tubeset in high tensile steel. Replaced 531 plain gauge in 1980, replaced by 453. 453 - cromoly steel alloy. Reynolds produced only the 3 main tubes in this alloy and they were single butted, replaced by 500 series. 500 - A chromium-molybdenum (CrMo) steel, seamed, plain gauge tubeset of 3 main triangle tubes