Fillet knife is classified as cutlery. It is used to separate fish meat from skin and bones, prepare sushi, and cut thin pieces of fish or meat. It is indispensable in the professional kitchen and in fishing conditions. Convenient, well-sharpened and reliable products are deservedly popular among a wide variety of segments of the population.
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In the professional and home kitchen there is no one knife. Every housewife and chef has a whole set of sharp "helpers". They have different shapes, sizes and names: cookery, bread, fruit, chopping and others.
For cutting fish, it is just fillet. Knives ( customer reviews confirm this) of this model line are designed for cutting fish, or rather play a major role in the process of separating the pulp from the skin and ridge. Such a tool is not suitable for scales; its “work” is more delicate.
Description
Filet knife for fish differs from its usual "relatives" in such details:
- Blade. Flexible, long, narrow - thinner than the handle. Its length varies between 14-30 cm, the most common models are 16, 19 and 21 cm. The latter is intended for large fish. It is made mainly of high quality steel or damask.
- The handle is made mainly of artificial synthetic materials. This is because the cutting of fish, especially in field conditions, is associated with increased humidity. Sanitary requirements for tools are high and require compliance with certain rules, including those to minimize pollution.
Features
Filet knife for fish has its own characteristics:
- the blade is quite flexible and long;
- narrowed blade;
- the cutting part is specially curved;
- sharpening at an angle of 25 0 ;
- no limiter;
- handle made of moisture resistant material.
Blade replacement models are in high demand. This helps to quickly “repair” the product in case of breakage or serious damage to the blade. Fillet knife suggests the presence of a sheath as a necessary component of the tool.
Manufacturers
The market offers many similar products, but not many companies make really good quality tools. The leaders are as follows:
- Opinel - France;
- Kasumi –Japan;
- Rapala - Finland.
The Opinel sirloin knife was developed by the company's specialists and represents a whole line of sirloin series. The original shape of the handle tapers noticeably towards the end. This contributes to the reliable holding of the knife during cutting. Stainless steel provides the flexibility of the blade, the processing of fish is easy and effortless. The lock tightly fixes the blade when unfolded.
Rapala sirloin knife has its own unique advantages. Products of this company can clean and cut fish. Stainless steel ensures the durability of the blade. The length of the cutting surface (actual) may slightly differ from the declared one. This is the nuance of manual sharpening of the blade, guaranteeing quality along the entire length of the blade. The handle is made of Karelian birch, strong with a convenient figured shape that does not allow the hand to slide off during operation.
The highlight can be called scabbard. They are made of high quality leather, shockproof plastic or nylon fabric. Color matches natural ebony. In addition to elementary protection against cuts and the safety of the blade, they perform another function. Built-in ceramic fine-grained sharpener makes it easy to fine-tune the blade in the field.
Both companies worried about consumer convenience. Which one to give preference, everyone decides for himself.
The best option
The fillet knife of the Japanese company KASUMI is one of the best quality products. The city of Seki is called the knife capital of the Land of the Rising Sun. Here the history of the production of cutting tools totals more than seven hundred years.
In the company itself, a lot of effort and money was spent on the selection of steel for blades. Together with the steel company, a multilayer super steel was created. It is she who serves as the material for the production of blades.
Japanese filet knife stands out for its features:
- Handle. Made of stabilized (impregnated with special solutions) black wood. Very convenient to use. Ergonomic shape (reminiscent of the classic version for sushi) allows you to hold it with any comfortable grip. This ensures continuous professional work without the accumulation of fatigue.
- Blade. Each blade has 32 layers of steel. All are decorated with a decorative pattern. The low carbon content protects it from damage and corrosion. Steel of high hardness, perfectly holds symmetrical sharpening.
- Bolster This pad on the front of the handle is made of stainless steel, massive and polished. Gives the product an attractive look and plays an important role in balancing the knife.
Elegant shape, light weight, excellent balance, convenience and reliability are the main features of Japanese specimens.
The choice
Of course, you can easily cut fish with an ordinary kitchen knife. But this is not as convenient as special. To choose the right filet knife, you need to consider several factors:
- The length of the blade should correspond to the size of the fish. With a 16 cm long blade it is impossible to cut sturgeon or large trout.
- Frequency of use of the tool. Professionals for daily work choose products with rough handles. Such a surface does not allow the knife to slide, and the cook clearly holds the blade in position.
- The sheath is not a luxury, but a necessity. Fillet knives are distinguished by a perfectly ground blade. The sharpness of the blade can easily cause accidental injuries.
- The price plays an important role in the range from 15 to 350 US dollars. The best are Japanese knives, but with a limited budget, products from a Finnish manufacturer are a great alternative.
When choosing knives, it should be borne in mind that they are made to fit the size of the middle arm. Before buying, you need to hold it in your hand, "try on" in your palm. It is worth considering the purchase of an additional accessory - a special plug. This tool is very useful when cutting fish or meat into thin, neat slices and saves the cook's fingers safe and sound. The instruction manual will help to understand the nuances of using a knife and apply it correctly.