Both professional cooks and housewives use different types of knives for cooking, differing in shape, size, grinding method, etc. The fish cutting knife is indispensable for separating the fillets from bones , cutting small pieces, preparing sushi , etc. On sale you can find products from a variety of manufacturers and choose the most suitable model for yourself.
Characteristics of knives for filleting fish
This chef's tool has a number of differences:
- A flexible, long and narrow blade with a blade size within 14-30 cm. The most common models have a length of 16, 19 and 21 cm. Accordingly, the larger the size of the fish, the longer the blade should be.
- A special curved shape of the cutting part, which provides maximum convenience when cutting.
- A special way of sharpening the blade, which is carried out at an angle of 25 degrees.
- Absence of a limiter.
- The material used to make the handle, which prevents the tool from slipping out of the hand.
Useful recommendations when choosing and using
As already mentioned, a knife for cutting fish on a fillet should have a long, but flexible enough blade, characterized by high sensitivity to the actions of the cook. Steel in production is used very differently and when choosing it is worth paying attention to its properties. Often, increased resistance to corrosion is combined with an insufficient level of sharpening, so when buying it is necessary to find out from the seller all the nuances and points of contention. To produce a knife handle for cutting and cleaning fish, a wide variety of materials are used - wood, artificial raw materials, etc. Often the handle is covered with natural leather or made of horn.
The best cutting knives are designed in such a way that it is possible to replace the blade when it fails. To the expensive, high-quality product the manufacturer also offers a suitable sheath. In principle, the cook can do without them, but the inveterate fisherman is unlikely, because this is the guarantee of his safety. For their manufacture, leather, impact resistant plastic, nylon is used. Often, such an accessory is supplemented with an integrated ceramic fine-grained sharpener for finishing blades in field conditions.
Most Popular Trademarks
Professional knives for stripping fish are produced by such companies as Opinel produced in France, Kasumi produced in Japan, Rapala produced in Finland, etc. The huge line of the first company's fillet series amazes with its variety. You can choose a tool with the original shape of the handle, which tapers significantly toward the end and reliably holds the blade in service. Flexibility of the blade is ensured by stainless steel. With this tool you can separate the fillets easily and effortlessly. Japanese knife for cutting fish is the best in quality. In the city of Seki, which is the knife capital of the country, the manufacture of tools has been engaged for more than 700 years.
In the course of centuries of research, a multilayer superstar consisting of 32 layers was created. Due to the small concentration of carbon in the composition, it gives the blade increased strength, shock resistance, sharpness of the cutting part, which keeps symmetrical sharpening, and resistance to corrosion. The handle is ergonomically shaped, and the bolster - the lining in the front provides an ideal balancing of the instrument and gives it an attractive appearance.
Finnish knives are distinguished by manual sharpening of the blade, which guarantees quality over the entire length of the blade. With this tool, you can not only cut the fish, but also clean it, and the handle from the Karelian birch does not allow the hand to slide during operation.