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2. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   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. This allows them to move easily along the backbone and ...

3. Unagisaki hōchō - Wikipedia

   en.wikipedia.org/wiki/Unagisaki_hōchō

   Unagisaki hōchō. An unagisakihōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. [1] The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish. [2] Besides the standard version as shown in the picture, there are ...

4. Columbia River Knife & Tool - Wikipedia

   en.wikipedia.org/wiki/Columbia_River_Knife_&_Tool

   Revenue. US $25 million est. Annual Sales. Number of employees. 40-60. Website. www.crkt.com. Columbia River Knife & Tool, Inc. (CRKT) is an American knife company established in 1994, and currently based in Tualatin, Oregon, United States. The company's president and sales executive is Rod Bremer and the finance executive is Peggy Bremer. [1]

5. Fish knife - Wikipedia

   en.wikipedia.org/wiki/Fish_knife

   Use. The fish knife is not designed for cutting. Since for fish no force is required to separate the flesh from the bones, the knife is supposed to be held between the thumb and two first fingers (like a pencil [9]) and used to fillet the fish, lift the skeleton, and remove the small remaining bones. [10] If the fish is served already without ...

6. AOL Mail

   mail.aol.com

   Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

7. Sashimi bōchō - Wikipedia

   en.wikipedia.org/wiki/Sashimi_bōchō

   Sashimi bōchō, literally "sashimi knife" is a type of long, thin kitchen knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). [ 1 ] [ 2 ] Types of sashimi bōchō include tako hiki ( 蛸引 , lit. " octopus -puller") , yanagi ba ( 柳刃 , lit. "willow blade") , and fugu hiki ( ふぐ引き , lit. " pufferfish ...