Fillet knives: features and rating of the best models

Fillet knife is used for cutting not only fish, but also meat. It has a special design, through which you can easily remove the pulp from the bones.

As a rule, the blade length varies from 15 to 27 cm, which makes such a tool ideal for filleting and not only. Length and flexibility allow you to achieve excellent results. For example, cutting fish involves making a clean cut along the spine, because if you walk too close to the bones, you will not be able to cut the flesh evenly.

Since the fillet knife is both flexible and thin, its blade easily passes into places where ordinary kitchen tools are not able to penetrate. Moving through the flesh, he quickly but gently separates it from the bone. Then you can just as easily remove the pulp from the skin, putting a minimum of effort.

Although the fillet knife is most often associated with the process of filleting fish, it is also successfully used for cutting other products. It is well suited for slicing roast beef, thin strips of chicken and steak. Such a tool is very easy to distinguish from other knives in the kitchen because of its shape.

Looking at the edge of the knife, it's hard not to see that the tip is very sharp. It helps to easily pierce meat and fish. There are both rigid and flexible knives.

Designed for meat. If you plan to make a deboning of pork, beef, or another thick piece, you will need a hard knife that does not bend. Due to the fact that the meat has a dense structure, it is necessary to make more efforts during its separation from the bone. The flexible knife in this case is bent, which can lead to injury.

These tools are designed for cutting chicken and fish, when the flesh is very tender, and you need to make a clear, even cut, without torn edges.

Recently, arched blades have become increasingly popular, as they are an ideal choice for deboning fish. Such blades allow only one pass through the carcass to remove all the bones.

The blades after sharpening are extremely sharp, each cook chooses the length for himself individually. The main thing is to feel full control over the tool during operation. Fillet knives can be curved or straight, depending on the application and style of filleting.

Among the wide variety of filleting knives offered, one should pay attention to the following models.

The classic 7-inch filet knife, which is mainly used for boning medium and large-sized fish at an industrial level. The blade is made of stainless hardened high carbon steel. When working gives high precision cutting and full control over the work. Another great advantage of the product is its sharpness. After purchase, the first sharpening will not be needed soon, even with intensive use. The triple riveted handle, on which the blade is mounted, has a strong contour, so it fits well in the hand.

Folding knife, which has not only an attractive design, but also unique qualities. All-metal structures and models with a plastic handle are on sale. At production the strong, high-carbonaceous steel capable to remain sharp for a long time was used. This is an ideal solution for hunting and fishing, when closed, the knife can be carried in a pocket, it is completely safe.

It is made of Sandvik 12C27 stainless steel, while the blade is classified as medium flexible. The hardness of the material - 58 HRC, if you rely on the Rockwell scale. In most models, the handle is made of polyamide. The country of origin is Sweden.

The blade is made of strong, corrosion resistant VG-10 stainless steel mixed with 33 layers of high carbon steel. The knife has a slightly curved shape, thanks to which it is possible to cut meat and fish quickly and easily. In field conditions, the product is perfect for cutting vegetables. The design of the knife is worthy of respect. The manufacturer tried to make the model as comfortable as possible, despite the 11-inch blade. The reversible Pakkawood handle is comfortable and fits well in your hand.

A line of specialized cutlery Zwilling J. A. Henckels serves almost every second gourmet restaurant around the world. This knife is made of high carbon stainless steel, it has the necessary flexibility, which makes it easy to carve the bird and fish of medium size. The blade has a bright straight cutting edge.

Japanese manufacturer of cutlery, a recognized favorite, whose products are used by professional chefs. His filleting knives became a real sensation as soon as the models first appeared on the market.

The double beveled edge of the blade allows you to use the product with both left and right hand with equal efficiency. Blade design is the perfect combination of unsurpassed Japanese technology and quality materials. The knife is made of stainless steel with the inclusion of molybdenum and vanadium. Each model undergoes strict quality control before it enters the market.

The company has become known for producing high-quality Swiss army knives and multitools. The blade used in the design of the filleting knife is stamped, not forged. Such models have a slight advantage over forged ones in terms of weight. The surface of the knife is very tough, the model cannot be bent no matter how hard the meat is processed.

Product manufactured in Sweden. Made of high quality stainless steel. Such equipment is ideal for butchering fish. The blade length is 7 inches, which is quite enough to work with medium-sized carcasses.

Widely used knife for filleting fish on ships. The blade additionally protects the plastic sheath, its length is 20 centimeters, which is ideal for a large carcass tuna. Comes with diamond sharpener for sale. The handle has an ergonomic shape, made of high quality rubber.

When choosing a high-quality filleting knife, first of all it is necessary to pay attention to the material from which it was made. It should be thin, but durable, and the product itself should be well sharpened so that it is easy to cut through the tender flesh.

From professional tools require that the material of manufacture has an excellent resistance to corrosion and the necessary rigidity. Stainless steel is the most popular metal for such knives, but not every type of blade offers excellent quality. To use money wisely, you should always consider a well-known, reputable brand.

Ergonomics plays an important role in the selection of kitchen utensils. The handle of the knife should have the correct, convenient shape to fit well in the palm and not slip out, even if it is wet.

Blade size plays a key role in determining rounding quality. Large blades are necessary for cutting large fish. Such fish is most often cooked in restaurants and fish markets. Small in size and medium accessories have found their place in the kitchen of simple housewives, they are usually used for deboning meat and small fish. Good flexibility is extremely important for small knives used in the home, as it allows you to easily hold the blade along the spine.

When choosing a product it is better to overpay a little, than in a few months to throw out the knife in the trash. You should always give preference to quality, so it would not be superfluous to review the rating of the best products from damask or Damascus steel, even handmade. There is nothing wrong with spending a little time exploring the range from well-known brands. Such a product always looks decent, and only minimal experience is needed to make a choice in the right direction, since the technical characteristics are always fully described on the official websites of manufacturers.

In the next video you will see a review of several fillet knives.